First, bring a pot of well-salted water to a boil and cook the farfalle until al dente. Then drain and place in a large bowl.
In the meantime, wash the asparagus, cut off the woody part of the stalk and peel the lower third. Then cut into pieces about 1 to 2cm / 0.4 to 0.8in long. Peel and dice the onion.
Heat some olive oil in a large frying pan over medium heat. Sauté asparagus and onion in it for about 5 minutes. Then add to the pasta.
Meanwhile, drain and dice the feta. Coarsely chop the walnuts. Wash the arugula, shake it dry and chop it. Wash and halve the tomatoes. Then add everything to the bowl.
Now add white balsamic vinegar, olive oil, mustard, honey, salt and pepper in a dressing shaker, shake thoroughly and spread over the pasta salad.
Finally, mix everything thoroughly, serve lukewarm and enjoy.Buon appetito!