Step 1For the vinaigrette, whisk together the vinegar, Dijon mustard and one-fourth teaspoon salt and one-eighth teaspoon pepper in a small bowl. Add one-half cup olive oil in a slow stream, whisking continuously, until the dressing is emulsified. Add the dill.
Step 2Bring a large pot of salted water to boil. Blanch the asparagus spears 2 to 3 minutes, depending on the thickness. Remove with a slotted spoon; cool under running water. Drain. Cut the tips off the asparagus and cut the stalks into rounds about one-fourth-inch thick. Set aside.
Step 3Drop the peas into the boiling water and blanch 2 to 3 minutes, until just tender. Drain.
Step 4Heat the remaining 1 tablespoon olive oil in a large skillet. Add the ramps, saute for about a minute, then add the morels, one-fourth teaspoon salt and one-eighth teaspoon pepper to taste, and cook till tender, about 10 minutes.
Step 5In a large bowl, combine the rice with the peas, asparagus, ramps, morels and pea shoots. Toss with the dressing; you may have some left over. Adjust seasoning. Sprinkle with freshly ground black pepper.