In a skillet over medium heat, warm ¼ cup of extra virgin olive oil. Add ¼ cup finely chopped shallots and sauté for 3-4 minutes until they're golden and fragrant. Remove from heat and mix in 2 tablespoons of lemon juice, salt, and pepper to taste. Allow the vinaigrette to sit for about 10 minutes.

Bring a large pot of salted water to a rolling boil. Add 1 cup of orzo pasta and cook according to package instructions, usually about 8-10 minutes. Drain the orzo and rinse under cold water briefly.

In the same skillet, add another drizzle of olive oil if needed and sauté the blanched asparagus over medium heat for 3-4 minutes until tender yet vibrant green. Set aside to cool.

In a large mixing bowl, combine the cooked orzo, sautéed asparagus, and 1 cup of blanched peas. Add a generous handful of arugula along with the prepared vinaigrette. Toss gently until well combined.

Taste the salad and adjust seasoning with additional salt and pepper as needed. Serve immediately or let it chill for a few minutes.