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We developed this recipe using Buitoni Pesto with Basil.
Adjust oven rack to middle position and heat oven to 375 degrees. Combine asparagus, chickpeas, pesto, lemon juice, 2 tablespoons oil, 2 teaspoons salt, and ½ teaspoon pepper in large bowl. Transfer to platter and set aside.
Pat pork dry with paper towels and sprinkle with mustard, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook pork until well browned on all sides, about 8 minutes. Transfer pork to rimmed baking sheet. Roast until meat registers 135 degrees, 12 to 15 minutes. Transfer pork to carving board and let rest for 5 minutes.
Slice pork on bias ½ inch thick and arrange alongside salad on platter. Sprinkle feta and chives over salad. Serve.