Trim the woody ends from the asparagus and cut the spears in half.
Fill a steamer pot with water and bring to a boil. Place asparagus in the steaming basket and steam for about 5 to 7 minutes, or until tender. (Note: The thicker the spears, the longer they will need to steam.)
Remove the steamer from stovetop and run the asparagus under cold water until completely cool.
Fill the bottom of a salad bowl with arugula. Top with sliced radishes, strawberries thawed green peas and asparagus.
In a small jar, combine the tahini, maple syrup, lemon juice and water. Shake well. Add more water to thin if necessary.
Drizzle desired amount of dressing over top of the salad and serve.
Add crumbled goat or feta cheese.
Use green beans instead.
Store in the fridge up to 2 days with the dressing on the side.