Step 1

Heat 3 tablespoons of the olive oil in a medium Dutch oven over medium heat.

Step 2

Add the leeks, 3/4 teaspoon of the salt, and several grinds of pepper and cook for 5 minutes, or until softened. Stir in the wine and let it cook down for 30 seconds.

Step 3

Reduce the heat to low and add the garlic, orzo, and 3 cups of the broth. Stir, cover, and let cook for 10 minutes, stirring occasionally to prevent sticking.

Step 4

Uncover and stir in the lemon zest and another 1/2 cup of the broth. Cook, stirring, over low heat for 2 to 4 minutes, or until the mixture is creamy and the orzo is cooked through.

Step 5

Meanwhile, bring a medium pot of salted water to a boil. Drop the asparagus and peas into the boiling water and blanch for 1 to 2 minutes, or until tender but still bright green. Drain, transfer to a kitchen towel, and pat dry.

Step 6

Transfer the vegetables to a large bowl and toss with the remaining 1 tablespoon olive oil, the remaining ¼ teaspoon salt, the lemon juice, and several grinds of pepper.

Step 7

Before serving, check the orzo’s consistency. If it has thickened too much, stir in the remaining 1/2 cup broth.

Step 8

Portion the orzo into bowls and top with the vegetable mixture. Garnish with fresh herbs, lemon zest, and microgreens, if using. Season to taste and serve with lemon wedges.