Steam the asparagus in a basket until tender. Arrange the asparagus spears in a dish. Drain the artichoke hearts. Slice the artichoke hearts n half and combine with scallions and mushrooms. Add this mixture to the dish. In a small bowl, combine the oil, dill, honey, parsley, salt and pepper and vinegar. Pour over the mixture, and toss. Allow vegetables to marinate for 15 minutes before serving.