Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente.

Add the asparagus pieces to the boiling water during the final 2 minutes of the orzo's cooking time.

Drain the orzo and asparagus together in a colander and immediately rinse with cold water to stop the cooking process; drain thoroughly.

In a small mixing bowl, whisk together the minced shallot, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper.

Slowly whisk in the extra-virgin olive oil until the dressing is fully emulsified.

Transfer the cooled orzo and asparagus to a large bowl and add the toasted pine nuts and chopped parsley.

Pour the dressing over the salad and toss until all ingredients are evenly coated.

Fold in the crumbled feta cheese and serve immediately or refrigerate for up to 4 hours.