Place a steamer insert into a medium sauce pan and add enough water to almost reach steamer. Heat to low boil. Add asparagus spears and cover. Steam for about 1-2 minutes only, just until asparagus turns bright. Drain off boiling water and immediately pour cold water on asparagus to stop cooking. Cut into 1-inch bites. Set aside.
Combine the mayo, lemon zest, lemon juice, parsley, mint, and cloves in a large bowl. Stir until mixed well.
Add asparagus and peas and toss to coat.
Refrigerate until serving, at least one hour, up to one day. Give one more toss before serving.
This salad is excellent on its own and is also delicious with cooked chicken tossed in or served on top.