Bring a pot of water to a boil. Place 1 lb fresh asparagus, trimmed and cut into 1 inch pieces in the pot, and cook 5 min, just until tender. Drain, and set aside. Place 1/2 cup pecans, broken into pieces in a skillet over med heat, stirring frequently, until lightly toasted. In a large bowl, toss together the asparagus, pecans, 2 heads red leaf lettuce, 1/2 cup frozen green peas, thawed, and 1/4 lb smoked salmon. In a separate bowl, mix 1/4 c olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp pepper. Toss with the salad or serve on the side.