What To Do:
1. Cook Orzo: In a medium saucepan over medium-high heat, add water and 2 teaspoons salt. Bring to a boil. Stir in orzo and boil 4 minutes, stirring occasionally. Add asparagus. Cook 2 more minutes or until orzo is al dente. Drain with a fine mesh strainer.
2. Make Vinaigrette: Grate zest from lemon and squeeze the juice. Chop the dill (reserve a little for garnish). Combine lemon zest, juice, and dill in a small bowl with ONLY half of garlic (use the rest to spice up a Bloody Mary), feta, and 3 tablespoons olive oil, stirring until well combined. Season with salt and pepper to taste.