Boil a large pot of salted water. Add 1 cup of orzo and cook according to package directions, about 8-10 minutes, until al dente. Drain and rinse under cold water. Set aside to cool.

In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Sauté the chopped asparagus for 5-8 minutes until bright green and tender. Season with salt and pepper, then cut into 1-inch pieces.

In a small mixing bowl, whisk together ¼ cup of olive oil, lemon juice, 1 tablespoon of honey, minced garlic, and a pinch of salt and pepper.

In a large bowl, combine cooked orzo, sautéed asparagus, sun-dried tomatoes, red onion, basil, feta, and lemon zest. Toss gently to combine.

Drizzle the lemon vinaigrette over the salad, toss lightly, and adjust seasoning as needed. Serve immediately or chill for 30 minutes.