Wash the green asparagus, cut off the woody ends generously. Cut the asparagus into pieces. Peel and finely dice the shallots. Heat oil in a large pan. Fry the asparagus for 4-5 minutes, turning them over. Fry the shallots for about 2 minutes. Add frozen peas and 1 pinch of salt, add water, bring to the boil and simmer for 3-4 minutes.
Mix white wine vinegar, honey and mustard and add to the vegetables. Season to taste with salt and pepper. Serve the asparagus-peas salad lukewarm. Slice Parmesan cheese over it.