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Dressing:
Bring one large and one medium sized pot of salted water to boil.
Fill a medium sized bowl with ice water.
Add the peas and the asparagus to the medium sized pot of boiling water and cook for only 2 minutes, then strain the veggies and add them to the ice water. If you are using frozen peas, defrost & strain.
Add the pasta to the large pot of boiling water and cook al dente. Strain and let cool to room temp.
For the dressing blend salt, grated parm, pepper, olive oil, lemon juice, orange juice, honey, greek yogurt (or avocado), shallot and parsley.
To a large serving bowl add the pasta, the strained asparagus and peas, the chives, onions, parsley, mint, ½ cup grated parm and dressing. Toss well and sprinkle ½ tsp of flaky salt.