Note: This salad is best the day it is made. It can be made a few hours in advance.
Preheat oven to 400°F. Place bread cubes in a large bowl. In a small bowl, combine melted butter, chives, and parsley. Pour herb butter over the bread cubes and toss until well coated. Pour bread cubes on a large baking sheet. Place asparagus pieces on a separate large baking sheet and drizzle with olive oil. Toss until well coated. Season the bread cubes and asparagus with salt and black pepper, to taste.
Place baking sheets in the oven and cook for 30-35 minutes, or until bread cubes are crunchy and slightly golden brown and asparagus is tender, but still crisp. You will want to stir the bread crumbs and asparagus 1 to 2 times while they are in the oven. Remove pans from oven and cool to room temperature. In a large bowl, combine the bread cubes, asparagus, arugula, peas, and feta cheese.
To make the dressing, in a small bowl, combine olive oil, lemon juice, balsamic vinegar, honey, shallot and garlic. Whisk until well combined. Season with salt and black pepper, to taste.
Drizzle dressing over the salad and gently toss. Garnish panzanella salad with additional chives and parsley. Serve.