Place the asparagus and zucchini in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss until well coated.
Preheat an outdoor grill or grill pan to medium high heat. Place the vegetables on the hot grill, the zucchini cut side down. Grill the asparagus for 6 to 8 minutes, or until charred but still bright green, flipping or rolling once. Grill the zucchini for 3 to 4 minutes per side, until tender and there are nice grill marks.
Transfer the grilled veggies to a cutting board and let cool to room temperature. Cut into 1-inch pieces.
Make the dressing. In a small bowl, whisk together the oil, lemon juice, shallot, Dijon mustard, honey, garlic, salt, and pepper.
In a large serving bowl, combine the lettuce, grilled asparagus and zucchini, green onion, feta, pistachios, dill, and basil. Pour the dressing over the salad and toss. Garnish with a little lemon zest and serve.
