Lemon Orzo Salad with Asparagus and Tomatoes

This recipe comes from a blog called, "A Big Mouthful." Another Pinterest find. (My life is so enhanced by how far the internet has come.)
I love this salad. It's perfect for spring flings, and fun gatherings. It's easy and you can serve it at any temperature.

INGREDIENTS:
12 orzo pasta
1 bunch fresh asparagus, cut into 1 in pieces
1 pint grape or cherry tomatoes, halved
1 lemon zested and juiced
4 TBSP extra virgin olive oil
1 clove garlic, minced
2 TBSP fresh parsley, minced
Sea salt & fresh ground pepper
Fresh grated parmigiano reggiano (I buy this in bulk at BJ's.)

1. Bring 2 large pots of water to a boil. Add a big pinch of salt in each. To one pot, add asparagus and blanch about 2-3 minutes, depending on the thickness. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
2. To the second pot add orzo. Cook according to package, rinse and drain. Place in a large bowl and add asparagus and tomatoes. Mix together olive oil, lemon zest, lemon juice, garlic, and salt & pepper in a small bowl. Stir into orzo salad. Stir in parsley and grated cheese. Serve hot, room temperature or cold.