Snap off and discard woody bases from asparagus. If desired, remove tips and strings from sugar snap peas. In a large deep skillet bring 1 inch of salted water to boiling. Add asparagus; reduce heat. Simmer, uncovered, about 4 minutes or until crisp-tender. Using tongs, transfer asparagus to a large bowl of ice water to cool quickly. Add sugar snap peas to simmering water and cook about 2 minutes or until crisp-tender. Drain and transfer to bowl of ice water.

Meanwhile, for dipping sauce, in a blender container or food processor bowl combine vinegar, honey mustard, pepper, and salt. Cover and blend or process until combined. With the blender or processor running, slowly add the oils in a thin, steady stream. Continue blending or processing until mixture is thick.

If desired, line a serving platter with shredded red cabbage. Arrange asparagus and sugar snap peas on top of the cabbage. Serve with dipping sauce. If desired, garnish with raspberries. Makes 12 servings.

Prepare the sauce ahead; cover and refrigerate sauce for up to 4 hours before serving.