Rinse fiddleheads thoroughly under cold water. Remove any bits of brown papery coverings, and rinse repeatedly until fiddleheads are green and clean with no leftover papeyr brown bits.

Cut hard woody bottoms from asparagus stems.

Bring a large pot of water to a boil. Place fiddleheads in a steamer basket. Steam for 10 minutes, until tender to the bite. Cool immediately in a bowl with ice water, to preserve the vivid green colour.

While fiddleheads are cooking, sautée mushrooms in a pan with oil or butter.

Thinly slice radishes and scallions. Shave asparagus with a Y peeler, leaving the heads as they are.

Prepare dressing: in a jar, mix ½ cup kefir with the juice of ½ a lemon, 2 TBs each chopped dill and lemon balm and salt and pepper to taste. Close lid, and shake jar for 1 min for the dressing to mix well.

Arrange fiddleheads, asparagus and mushrooms on a large serving platter. Scatter radishes and scallions. Drizzle with dressing, and top with additional dill and lemon balm. Decorate with edible nasturtium flowers, if desired.