Trim the ends from the Asparagus (0.5 pound) and cut them into one inch pieces. Set aside.
In a small saucepan, combine Quinoa (1/2 cup) and Water (1 cup) and bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat, and take off lid to allow quinoa to cool.
Meanwhile, prepare an ice bath by placing 1-2 cups of ice in a medium bowl and adding water. Set aside. Bring another small pan of water to a boil. Add asparagus, and cook until crisp-tender, 4 minutes.
Using a slotted spoon, scoop out the asparagus and plunge into ice bath to stop the cooking and set color. Remove asparagus and pat dry with a paper towel.
For the dressing, zest the Lemon (1) and cut lemon in half. Combine the zest and juice from half the lemon in a small bowl. Add White Wine Vinegar (1 tablespoon), Olive Oil (4 tablespoon), tarragon, and mint. Whisk to combine. Season with Salt (to taste) and Ground Black Pepper (to taste).
Crumble the Feta Cheese (1 cup). Chop the fresh Tarragon (1/4 cup) and Fresh Mint Leaves (1 tablespoon). Thinly slice the Scallion (2).
In a medium bowl, combine the Green Peas (1 cup), asparagus, quinoa, scallions, and feta cheese. Toss with dressing and serve. Enjoy!