In a skillet, heat about ¼ cup of olive oil over medium heat. Add thinly sliced shallots and cook until golden brown, about 4–5 minutes. Remove from heat and sprinkle with salt.

In a large pot, bring salted water to a boil. Add orzo pasta and cook according to package instructions, about 8–10 minutes. Drain and rinse under cold water; set aside.

In the same skillet, add more olive oil and sauté asparagus for 3–4 minutes until tender-crisp. Transfer to a bowl to cool.

In the bowl with asparagus, add cooled orzo and mix gently. Fold in crispy shallots, basil, and mint.

In a small bowl, whisk together reserved olive oil, vinegar, salt, and pepper. Drizzle over the salad and mix gently to combine.

Let the salad sit for about 10 minutes to meld flavors. Serve chilled or at room temperature.