PASTA: Bring a 3-quart saucepan filled with water to boil. When boiling, salt the water generously and cook the orzo to package directions, adding in the trimmed asparagus during the last 60 seconds and blanching. Drain the orzo and asparagus when done in a colander. Drizzle with oil if desired and allow the pasta to cool.

DRESSING: While the water is boiling, add 4 tablespoons of olive oil to a mason jar with a tight-fitting lid, along with 3 tablespoons lemon juice, minced shallots, a big pinch of kosher salt, black pepper, dijon mustard, and honey. Give the dressing a good shake. Taste and adjust with more seasonings as desired.

TOAST: Heat the remaining tablespoon of olive oil in a small nonstick skillet over medium heat. When warm, add the panko and stir to combine. Cook the panko until golden and toasted about 2 minutes. Add the garlic during the last 30 seconds. Allow the garlic to get fragrant then remove from heat and add the breadcrumbs to a bowl. Stir in the lemon zest and a big pinch of salt while the panko is still warm.

TOSS: Add the cooked orzo and asparagus, scallions, and other herbs in a bowl. Toss to combine. Then dress with half of the dressing and mix. Taste and adjust with more dressing or seasonings as desired. Add the feta and breadcrumbs right at the end. Enjoy!