Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

Wrap a slice of pastrami around each mushroom slice, then set aside the rest of the pastrami for the quinoa and garnish. Lay the wrapped mushrooms and asparagus spears on a parchment-lined baking sheet and drizzle with olive oil, kosher salt, and pepper.

Combine honey and soy sauce in a small bowl. Brush over the veggies. Bake for 20 minutes, basting with the soy sauce mixture after 10 minutes. Remove from oven and baste again.

Meanwhile, finely dice six ounces of pastrami and fry over medium-high heat until crispy. Set aside.

Slice the remaining six ounces of pastrami into two-inch (five centimeter) pieces and sauté until beginning to brown. Add the peppers.

Add the sautéed pastrami to the prepared and cooked quinoa. Toss to combine.

Whisk all vinaigrette ingredients together.

Fill the bottom of a bowl with arugula. Place half a cup of the quinoa in the center.

Line the pastrami-wrapped mushrooms along the side of the bowl and stand the top halves of the asparagus in the corner.

Drizzle with dressing and garnish with crisped pastrami and parsley.