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Prepare the asparagus: Bring a large pot of water to a boil, then add the asparagus and let it blanch for about 1 minute, until bright green and slightly tender. Immediately transfer the asparagus to a bowl of ice water to stop the cooking. Once cooled, drain well and spread the asparagus on a towel to dry.
Make the dressing: In a large bowl, whisk together the garlic, lemon zest, lemon juice, whole-grain mustard, Dijon mustard, honey, salt, and black pepper. Slowly whisk in the olive oil until the dressing is combined. For extra flavor, use the olive oil from the tuna instead, adding additional olive oil as needed. If omitting the tuna, use regular olive oil.
Assemble the salad: To the bowl with the dressing, add the asparagus, butter beans, olives, red onion (or shallot), mint, dill, tuna (if using), and feta. Gently toss until everything is evenly coated.
Serve immediately, or cover and refrigerate until ready to eat.