Trim the asparagus and cut into 1-inch pieces, then halve the tomatoes lengthwise. Finely chop the dill and parsley together, and grate the pecorino cheese—I prefer Locatelli for its sharp, salty profile that really elevates this dish. Set all prepped ingredients aside in separate bowls. While you're organizing, bring a large pot of salted water to a boil for the pasta.

Add the pasta to the boiling water and cook according to package directions until al dente—I always use Barilla Penne for the best texture. While the pasta cooks, heat 2 teaspoons of olive oil in a separate pan over medium-high heat and sauté the asparagus pieces for 5-7 minutes until they're tender-crisp and lightly browned. This parallel cooking saves time and the asparagus develops better flavor from the heat.

In a small bowl, whisk together the fresh lemon juice, white wine vinegar, Dijon mustard, garlic powder, honey, and a pinch each of salt and pepper. I use Grey Poupon mustard specifically because it helps emulsify the dressing and creates a smoother, more cohesive coating on the pasta. Set the dressing aside until ready to use.

Drain the cooked pasta and transfer it to a large serving bowl while still warm—this helps it absorb the dressing flavors better. Add the sautéed asparagus from Step 2, halved tomatoes, chopped herbs, and grated cheese from Step 1. Pour the dressing from Step 3 over the warm pasta and toss gently but thoroughly until everything is evenly coated. Taste and adjust seasoning with additional salt and pepper as needed.

Drizzle the balsamic glaze over the top of the pasta salad and fold in gently to distribute it evenly. Sprinkle with red pepper flakes for a subtle kick. Serve immediately while warm for the best flavor, or cover and refrigerate for up to 30 minutes if you prefer it chilled—both work beautifully, though I find the warm version showcases the lemon and herbs most vibrantly.