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

Rinse the fresh asparagus under cold water, then trim off the tough ends and slice into 1-inch pieces. Spread on the baking sheet, drizzle with olive oil, sprinkle with salt, and toss to coat well. Roast for 20-25 minutes, or until tender and golden brown.

Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, roughly 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process.

In a large mixing bowl, combine the creamy butter beans, chopped artichoke hearts, chopped parsley, and dill. Gently fold to mix.

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

In a small saucepan, combine olive oil, honey, and lemon juice. Heat over low-medium heat, whisking continuously until frothy and well blended.

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

Allow the salad to rest for 5-10 minutes before serving to let the flavors meld.