Bring a large saucepan of water to a boil, and add the asparagus. Simmer for 3 minutes, then drain, keeping the liquid, and set aside. Bring a large pot of fresh water to a boil. Add the pasta and cook until tender. Meanwhile, heat the olive oil in a saucepan. Saute the scallions and garlic for 3 minutes. Stir in the olives, peas, dill, thyme, parsley, artichoke hearts and asparagus, and 1/3 cup of the reserved liquid. Stir well and cook until just heated through. Transfer to a serving bowl and set aside. Drain the pasta and toss it into a bowl with the sauce until it is well-coated. Season with salt and pepper to taste.