Prepare Ingredients: Trim the ends off the asparagus, cut into 1-inch pieces, finely dice the red onion, slice sun-dried tomatoes, zest a lemon, and slice fresh basil.

Cook Orzo: Boil salted water and cook orzo until al dente, about 8-10 minutes. Drain and rinse under cold water.

Sauté Asparagus: Heat olive oil in a skillet, sauté asparagus for 5-8 minutes until tender-crisp, then let cool.

Whisk Vinaigrette: In a bowl, whisk together lemon juice, honey, minced garlic, and oregano, then drizzle in olive oil while whisking.

Combine Salad Ingredients: In a large bowl, mix cooled orzo, sautéed asparagus, diced onion, sun-dried tomatoes, and lemon zest.

Toss with Vinaigrette: Pour vinaigrette over salad, toss with basil, feta, and pine nuts.

Adjust Seasoning and Serve: Taste and adjust seasoning, serve warm or chilled, and let sit for an hour for flavors to meld.