In a large saucepan, bring 6 inches water and 2 teaspoons salt to a boil over medium-high heat. Add asparagus; cook until tender, 2 to 3 minutes. Immediately drain asparagus, and transfer to an ice water bath to stop the cooking process. Drain, and pat dry.

In a serving bowl, toss together asparagus, cooked pasta, and mint.

In a small bowl, whisk together 4 tablespoons oil, lemon zest and juice, mustard, pepper, and remaining ½ teaspoon salt; stir into asparagus mixture.

In a medium saucepan, heat remaining 2 tablespoons oil over medium-high heat. Add cheese; cook, turning once, until golden brown, about 2 minutes per side. Top salad with hot Halloumi. Garnish with zest, if desired.