Begin by bringing a large pot of water to a rolling boil over high heat. While the water heats up, prepare an ice bath by filling a bowl with cold water and ice. Once boiling, blanch the French green beans, asparagus, and sugar snap peas for about 1 minute until they are bright green and tender-crisp. Immediately plunge them into the ice bath to halt cooking, then drain well.

In a medium-sized pan, heat 2 tablespoons of extra virgin olive oil and a tablespoon of butter over medium heat until melted and fragrant. Add the chopped walnuts and sauté for about 2-3 minutes until they become golden and toasted. Stir in panko breadcrumbs and a pinch of salt, cooking until the breadcrumbs are crispy and golden brown, approximately another 3-4 minutes. Remove from heat and mix in the lemon zest; let cool.

In a large serving bowl, combine the juice and zest of one lemon with 4 tablespoons of extra virgin olive oil, and add 1-2 cloves of minced garlic. Whisk this mixture well until fully emulsified, then season with salt and crushed red pepper flakes according to your taste.

Once the veggies are fully cooled and drained, add them into the bowl with the dressing. Toss gently yet thoroughly until the vegetables are evenly coated in the zesty dressing.

Finally, serve the salad by topping it with the crunchy walnut-panko mixture, freshly shaved Parmesan cheese, and a sprinkle of chopped mint and scallions for an added burst of flavor.