Heat 2 teaspoons olive oil in a large, nonstick skillet over medium heat until hot. Add asparagus pieces and a pinch of salt. Cook, stirring frequently, until asparagus is bright green and tender-crisp, 2 to 3 minutes.

Remove from heat and add to a bowl. Add cherry tomatoes, cucumber, feta cheese, and parsley; toss gently to combine.

Add remaining olive oil, lemon juice, honey, Dijon mustard, and garlic to a small container with a lid; season with salt and pepper. Shake briskly until blended. Pour dressing over salad ingredients and toss to combine.