Begin by bringing a large pot of salted water to a rolling boil over high heat.

Once boiling, add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.

While the orzo is cooking, take the asparagus and trim the woody ends off. Slice the spears into ¼ inch coins.

In the final minute of cooking the orzo, gently stir in the asparagus coins and peas.

Once cooked, carefully drain the mixture in a colander. Rinse immediately under cold running water.

In a medium bowl, combine finely chopped shallots, minced garlic, lemon zest, juice, Dijon mustard, honey, and olive oil. Season with salt and pepper, then whisk until smooth.

In a large mixing bowl, combine the cooled orzo, blanched asparagus, peas, and the freshly made vinaigrette. Toss in the chopped mint and parsley.

Transfer the salad to a serving platter or bowl and chill in the refrigerator for 30 minutes before serving.