Cold Asparagus Orzo Salad with Lemon Parmesan Vinaigrette

Bring a pot of well salted water to a boil. Add the orzo and cook it until it is al dente, or still has a little bite to it.
While the orzo is cooking, prep the asparagus by cutting off the bottom woody portion. You can tell where this is by bending the lower portion of the spear - it will break at its natural point. You can use this one as a guide, and cut the rest at the same point. Next you’ll slice the spears crosswise into ¼ inch thick coins and set aside.
Next, you can make the vinaigrette by combining all of the ingredients in a bowl or a jar and whisk or shake really well, and then set aside.
About 1 minute before the orzo will be done, add the asparagus coins and the peas to the pot - this will be just enough time to blanch the vegetables.
Drain the pasta and vegetables in a colander and run cold water over everything to stop the cooking process.
When the pasta and vegetables are well drained and cool, transfer them to a serving bowl and add the vinaigrette and the mint and parsley and stir everything well to combine. ENJOY!