In a 10-inch skillet bring the water to boiling. Add asparagus. Return to boiling; reduce heat. Simmer, covered, 2 to 3 minutes or just until asparagus is crisp-tender. Drain in a colander. Rinse with cold water; drain again.
Arrange asparagus on a platter. Top with chicken and peas. For dressing, in a small bowl whisk together next five ingredients (through crushed red pepper). Drizzle salad with dressing and sprinkle with cheese and mint.