Cook the pearl couscous per package instructions (this will take about 10 minutes), then strain and cool the couscous.
Bring a large pot of water to boil. Meanwhile, wash the asparagus and peas. Remove the ends of the asparagus and discard. Chop the remaining asparagus into one inch pieces.
Prepare a large bowl of ice water. Blanch the peas and asparagus in the boiling water for approximately two minutes. Remove with a strainer and immediately put into the ice water. After a few minutes, drain the ice water.
In another large bowl, add the cooked and cooled couscous and the peas and asparagus. Zest the lemon into the bowl.
In a small bowl, add the juice of the lemon, champagne vinegar, Dijon mustard, olive oil and salt and pepper to taste. Mix together until fully combined.
Pour the dressing over the couscous and vegetables, and add as much shredded Parmesan cheese as you prefer. Mix everything together and add salt to taste.
