In a medium skillet, heat 3 tablespoons of olive oil over medium heat. Add finely chopped shallots and sauté for 3-4 minutes, or until golden and fragrant. Remove from heat, then whisk in 2 tablespoons of fresh lemon juice, salt, and pepper. Allow this shallot vinaigrette to cool while you prepare the other ingredients for the salad.

Bring a large pot of salted water to a boil over high heat. Add 1 cup of orzo and cook for 7-9 minutes, stirring occasionally, until al dente. Drain in a colander and rinse briefly with cold water to stop cooking. Set aside to cool.

In the same skillet, drizzle an additional tablespoon of olive oil and heat over medium heat. Sauté chopped asparagus for 3-4 minutes until bright green and crisp-tender. Remove from heat and let cool slightly.

In a large mixing bowl, combine the cooled orzo, sautéed asparagus, and 1 cup of frozen peas. Pour the shallot vinaigrette over the mixture and gently toss until well incorporated.

Taste the salad and adjust seasoning with additional salt and pepper if needed. Fold in 2 cups of fresh arugula just before serving. Serve immediately or refrigerate for up to 4 days.