In a small bowl, whisk together lemon juice, vinegar, honey, lemon zest, and poppy seeds. Continue whisking and slowly drizzle in ½ cup olive oil until dressing is emulsified and well-combined. Season to taste with salt and pepper and set aside.
Place the egg in small saucepan and cover with water. Bring to a boil and set a timer for 6 minutes. Once the water comes to a boil, immediately turn off the heat and start the timer. Remove after 6 minutes and place in a bowl filled with ice and water. Allow to cool for 10 minutes, then peel and cut in half lengthwise.
Plate asparagus, snap peas, arugula, radish, and toss with the vinaigrette. Top with the six-minute egg and season with salt and pepper.
Photography by Jillian Guyette. Recipe development by Robert Luessen.