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Preheat the oven to 400 degrees F.
Use a sharp knife to cut off the woody ends of the asparagus. Alternatively, you can snap them off. They will bend and snap in the right place. Discard the ends.
Place the asparagus spears on a large baking and drizzle with olive oil. Toss until well coated. Season with salt and pepper. Roast for 10 to 15 minutes or until the asparagus is tender, but still crisp. Time will vary depending on the size of your asparagus spears. Check early to be safe.
While the asparagus is roasting, make the dressing. In a small bowl or jar, whisk together the oil, lemon juice, shallot, honey, mustard, garlic, salt, and pepper.
Place the arugula on a large platter. Drizzle with 2 tablespoons of the dressing and toss.
Top the arugula with the roasted asparagus. Break apart the burrata and arrange it around the arugula and asparagus. Drizzle with remaining dressing. Garnish with pistachios, mint, and a drizzle of honey. Serve.