Prepare the vinaigrette by warming the olive oil in a skillet, then sauté shallots until golden. Mix in lemon juice and set aside.

Cook the orzo in salted boiling water until al dente, then drain and rinse under cold water.

Sauté chopped asparagus in olive oil until tender and bright green.

Combine cooled orzo, asparagus, and vinaigrette in a mixing bowl and toss well.

Fold in sweet peas and fresh arugula until well incorporated.

Season to taste with salt and pepper, then crumble feta on top before serving.