Asparagus-Fennel Salad

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Kosher salt

1 small bunch asparagus, trimmed and cut into 1-inch pieces

1/3 cup mayonnaise

1/3 cup sour cream

1 bulb fennel, cored and thinly sliced, plus 1/2 cup fronds

1/2 cup fresh parsley

1/4 cup fresh tarragon

Juice of 1 lemon

2 oil-packed anchovy fillets

Freshly ground pepper

1 head Boston lettuce, torn 

1 5-ounce package mixed baby greens (about 8 cups)

1 cup sugar snap peas, trimmed and halved

2 stalks celery, thinly sliced 

1/2 cup chopped roasted pistachios