Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
In a small bowl, whisk together 3 tablespoons of olive oil with the lemon juice, honey, and garlic. Set the dressing aside.
Toss the asparagus with the remaining 2 teaspoons olive oil and a generous pinch of salt and pepper. Spread out on the baking sheet. Roast for 15-20 minutes or until tender and brown in spots.
While the asparagus roasts, combine the quinoa and water in a saucepan set over high heat. Bring to boil, then reduce heat to low, cover, and simmer until the water has been absorbed, 12-15 minutes. Remove from heat and transfer to a large mixing bowl. Add the roasted asparagus, peas, dill, and parsley. Toss to combine. Add the dressing and toss again to combine. Season to taste with salt and pepper. Serve topped with feta or goat cheese, if desired.