Heat a large skillet over medium high heat. Add olive oil, asparagus, and 1/4 teaspoon salt. Sauté until asparagus is bright green and tender, about 6 - 8 minutes.

While asparagus is cooking, bring 3 cups salted water to a boil in a small sauce pan. Add frozen peas and cook for 3 minutes until cooked but not mushy. Reserve 3/4 cup of the water and drain the peas.

 In a blender or food processor, blend the peas, basil, mint, dill, lemon juice, and remaining 1/2 teaspoon salt until a stiff paste is formed. While the blender or food processor is running, slowly drizzle in the water until a smooth sauce is formed. This may take 1/4 - 3/4 cup of water depending on the desired consistency (I prefer to use 1/2 cup of water). Blend until sauce is smooth, roughly 3 - 4 minutes. Taste and adjust seasoning as desired.

Arrange the asparagus on a platter, top with the spring pea puree (there may be extra) and sprinkle with feta before serving. Enjoy!