Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper. Prepare the asparagus by rinsing and chopping it into 1-inch pieces, discarding woody ends.

Toss the chopped asparagus with olive oil and salt, then spread on the baking sheet. Roast for about 20-25 minutes until tender and slightly browned.

In a pot, bring salted water to a boil and cook the orzo according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large bowl, mix the drained butter beans, chopped olives, and artichoke hearts. Add parsley and dill, mixing thoroughly.

Add the cooled roasted asparagus and cooked orzo to the bean mixture, folding gently to combine.

In a small saucepan, combine honey, olive oil, lemon juice, and zest. Whisk over low heat until frothy to create an emulsion.

Pour the vinaigrette over the salad, tossing gently to coat. Adjust seasoning with salt and pepper.

Let the salad rest for 5-10 minutes before serving, then enjoy warm, at room temperature, or chilled.