Preparation
Make the dressing. Combine the lemon zest, lemon juice, Dijon mustard, salt, and black pepper in a small mixing bowl. Slowly drizzle in the olive oil while continuously whisking until the dressing emulsifies and thickens. Alternatively, you can place all ingredients in a sealable glass jar and shake well. Set the dressing aside.
Toast the almonds. Heat a large dry skillet over medium heat. Add the sliced almonds and toast for about 3 to 4 minutes until golden brown and fragrant. Stir frequently or shake the pan to prevent the almonds from burning. Transfer the toasted almonds to a bowl and set them aside. You can also toast the almonds in advance in an oven at 165 °C for 7 to 10 minutes.
Cook the orzo and peas. Bring a generous amount of salted water to a boil in a large saucepan. Add the orzo and cook according to package directions until al dente. Add the peas during the last minute of cooking. Drain the orzo and peas, then rinse them with cold water. Transfer them to a large mixing bowl. Add half of the dressing and mix everything thoroughly.
Cook the asparagus. Snap or trim off the tough ends of the asparagus and discard them. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place half of the asparagus in a single layer in the pan. Let them cook undisturbed for 2 to 3 minutes until they begin to brown. Flip the asparagus and cook for another 2 to 3 minutes, depending on their thickness. They should be tender-crisp. Transfer the asparagus to a cutting board and repeat with the remaining half. Add a little extra olive oil if needed. Season all the asparagus with ½ teaspoon of salt. Slice them diagonally into pieces about 2.5 centimetres long and add them to the orzo and peas.
Assemble the salad. Add the olives, toasted almonds, parsley, dill, and Parmesan cheese. Pour in the remaining half of the dressing and mix everything thoroughly. Season the salad to taste with extra salt and freshly ground black pepper. Serve at room temperature.