Blanch the asparagus and edamame by bringing a pot of water to a boil, once the pot is boiling place the asparagus and edamame in the water for 30 seconds or until they turn a vibrant green. Remove from the water and place in an ice bath until cool, then drain. Deshell the edamame and slice the asparagus. Then add to a large bowl.

Slice the celery and radishes and add to the large bowl, set aside.

In a food processor or with an immersion blender combine the vinegar, egg yolk, and yellow mustard, blend until it is a pale yellow color and slightly frothy. While blending slowly add in the oil to form a thick emulsion, this will create your mayonnaise, add sea salt to adjust flavor as needed.

In another bowl combine ¼ cup mayonnaise, minced garlic, dried parsley, chives, onion, dill, salt and pepper.

Add the dressing to the large bowl and stir to combine. Top with green onion and fresh dill. Set in the fridge for at least 1 hour.