Boil water in a medium pot. Cook orzo until tender, about 8–10 minutes. Drain and rinse with cold water.
While that simmers, preheat your grill pan and brush asparagus with 1 tbsp olive oil.
Grill asparagus for 3–4 minutes until slightly charred but still snappy. Let cool, then chop into bite-sized pieces.
In a large bowl, combine orzo, grilled asparagus, cherry tomatoes, parsley, and dill.
In a small bowl, whisk together lemon juice, zest, and 2 tbsp olive oil.
Pour dressing over salad. Toss gently like you're fluffing your best throw pillow.
Add salt and pepper to taste. Chill for 10 minutes if you're feeling extra.
Serve with a smug smile.
