For the asparagus salad, first clean and rinse the pea pods and blanch them in boiling hot salted water for 7 minutes. Rinse with cold water and drain in a colander.
Rinse asparagus spears and chop woody ends only. Cook in boiling hot salted water for 7 minutes.
Rinse lettuce leaves and pluck into pieces. Peel shallots and roast for 5 minutes in 2 tablespoons soybean oil. Remove shallots and let cool. Stir vinegar and mustard well. Add remaining soybean oil. Season with salt, pepper and sugar.
Arrange asparagus spears, pea pods and shallots on four plates. Pour salad marinade over the dressed ingredients. Garnish the asparagus salad with quartered lemon slices and lemon balm leaves.
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