Step 1

In a saucepan of boiling salted water, cook the orzo al dente.

Step 2

About 3 minutes before the orzo finishes cooking, add the asparagus to whiten.

Step 3

Drain and cool under cold water.

Step 4

In a salad bowl, mix the orzo, olive oil, asparagus, lemon zest, lemon juice, and parsley.

Step 5

Salt and pepper to taste.