Step 1

Cook orzo: Cook your orzo according to package instructions, taking care to not overcook it. Leave it slightly firm, not mushy. (I boil mine in salted water for about 7-9 minutes, stirring occasionally to prevent it from sticking on the bottom.) When orzo is cooked, carefully pour it in a mesh strainer, rinse with cool water, and drain well.

Step 2

Make the dressing: Place all dressing ingredients in a small bowl. Whisk until miso is smooth and combined.

Step 3

Cook asparagus: Trim off woody ends of asparagus spears. Add 1 cup water to a large skillet over medium-high heat. When it's gently boiling, carefully add asparagus. Cover with lid and steam for about 4-5 minutes or until spears are just tender. (Take care not to overcook. The time may vary depending on how thick your spears are.)

Step 4

Cut asparagus: When asparagus is cooked, carefully remove with tongs and transfer to a cutting board. Cut into 1-inch pieces.

Step 5

Prepare the rest: Slice green onions. Roughly chop parsley and fresh dill. Place in a medium mixing bowl. Then add the rest: cut asparagus, cooked orzo, vegan parmesan, and dressing. Toss to combine. Adjust the flavors as desired or add salt & pepper to taste.