Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.

Trim the woody ends off the asparagus and chop into 1-inch pieces. Toss with olive oil and salt, and spread on the baking sheet. Roast for 20-25 minutes.

Bring a pot of salted water to a boil. Add orzo and cook according to package instructions, usually about 8-10 minutes. Drain and rinse with cold water.

In a large mixing bowl, combine drained butter beans, sliced olives, and artichoke hearts. Add chopped dill and parsley, and fold together.

Add the roasted asparagus and cooked orzo to the mixing bowl and toss gently to combine.

In a small saucepan, combine olive oil, honey, lemon juice, and zest. Heat until frothy, about 1-2 minutes.

Pour the warm vinaigrette over the salad and toss gently until well coated.

Let the salad rest for 5-10 minutes before serving.