Set out and allow the frozen phyllo shells to come to room temperature.
Mix together the Boursin, cream cheese, parsley and honey until well combined.
Add the mixture to a piping bag or a ziplock with the corner snipped.
Blanch the asparagus in boiling water for 1-2 minutes before setting them in ice water to stop the cooking process. Do the same with the English peas as well. Slice the cooled asparagus at an angle in about 1/4 in sections.
Once all the vegetables are prepped and ready, use the piping bag to pipe a bit of the cheese mixture into each shell. Then arrange the cut vegetables into each shell.
Serve and enjoy!