Preheat oven to 400 degrees. Arrange asparagus on lined baking sheet and drizzle with 1.5 tbsp of olive oil. Cook for 15 minutes or until stalks are soft but still maintain a crunch. 

While the asparagus cooks, cook pasta according to instructions. Drain and rinse with cold water and set aside. 

In a medium skillet, heat .5 tbsp olive oil and sear the beans along with garlic powder and salt and pepper. Remove from heat once beans have a slight sear. 

In a small bowl, combine lemon juice, garlic, salt, and pepper. While whisking, slowly pour in the 1/4 cup olive oil to emulsify the mixture. 

Chop up cooked asparagus. In a large mixing bowl, combine pasta, vegetables, beans, and cheese. Pour dressing over the mixture and toss until incorporated.