Mince garlic. Trim woody ends off asparagus and cut into 1" lengths at an angle. Peel and halve shallot. Slice half the shallot into thin strips (julienne) and finely dice other half. Place asparagus, half the garlic, and julienned shallots on prepared baking sheet. Toss with 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Roast 10-12 minutes, or until asparagus is tender. Remove from oven and cool at least 5 minutes. Core Roma tomato and cut into 1/2" dice. Lay sugar snap peas on cutting board and halve lengthwise, exposing peas inside. Rinse strawberries under warm water if still frozen. Mince strawberries.

Once water is boiling, add 1 tsp. salt and spaghetti to pot and cook 8-10 minutes, or until al dente. Drain in colander and return to pot. Toss with 2 tsp. olive oil to prevent spaghetti from sticking together.

While spaghetti is cooking, heat a small pan over medium heat. Add walnuts to dry, hot pan and toast, stirring regularly, 5 minutes, or until lightly browned and "nutty" smelling. Be careful, walnuts can burn easily.

In a large mixing bowl, combine strawberries, Champagne vinegar, remaining garlic, finely diced shallots, honey, 1 1/2 Tbsp. olive oil, and a pinch of salt and pepper. Mix together thoroughly.

In bowl containing vinaigrette, add cooked pasta, sugar snap peas, Roma tomatoes, and roasted vegetables. Toss to combine.

Place salad on a plate and garnish with bleu cheese crumbles and toasted walnuts.