Start by preheating your oven to 450°F and lining a baking sheet with parchment paper.
Next, rinse the asparagus thoroughly and chop into small 1” pieces or slightly smaller. I usually don’t use the bottom 1/3 of the asparagus as it tends to be woody and tough. Add the chopped asparagus onto the prepared sheet pan and drizzle with a generous amount of olive oil and salt. Toss to coat the asparagus thoroughly. Bake the asparagus in the oven for 20-25 minutes until it’s browned and slightly charred.
While the asparagus roasts, cook the orzo according to package instructions. Make sure to salt the pasta water!
While the orzo and asparagus cook, add the butter beans, chopped olives, artichoke hearts, parsley, and dill to a large serving bowl. Once the asparagus and orzo are done cooking, add them to the serving bowl.
In a saucepan, add all of the vinaigrette ingredients. Place on the stovetop, and heat on medium-high heat, whisking occasionally. Once the marinade starts to froth and bubble, take it off the heat.
Pour the vinaigrette over the bowl and toss to combine and adjust for salt as needed. Let the salad sit for 5-10 minutes before serving!