Quinoa and Asparagus Salad with Mimosa Vinaigrette

INGREDIENTS

• 6 tablespoons extra-virgin olive oil
• 4 tablespoons fresh lemon juice, or to taste
• 2 large eggs
• 2 teaspoons mild honey
• 1 1/4 cups (8 ounces) quinoa
• Kosher or fine salt
• 1/2 cup fresh mint leaves
• Freshly ground black pepper
• 1/2 cup fresh cilantro leaves
• 1 pound asparagus, tough ends trimmed
• 2 1/2 cups water
• 5 scallions, trimmed
• 1 cup flat-leaf parsley leaves