Drizzle a bit of oil into a large skillet. Then, add your orzo and let it toast over medium heat until the pasta is a nice golden brown. Then, deglaze with broth.

Pour in enough so the pasta is completely covered. Let the broth simmer, then turn down the heat and cook for 15 minutes or until the liquid is absorbed. You may need to repeat this step until the pasta is al dente.

Once the orzo is ready, set it aside.

Season the asparagus with olive oil, salt, and pepper. Then, using the sous vide method, vacuum seal the veggie in a bag and cook it at 180°F for 6 minutes.

*Note: We chose to sous vide the asparagus to ensure the vegetable had the ideal texture, didn't get mushy, and maintained just the right amount of crunch.

Add oil, shallots, and garlic to a skillet and saute until golden and fragrant.

Add the cooked asparagus, lemon zest, and orzo. Season with salt and pepper, mix well, and remove from heat.

In a small bowl, add olive oil, lemon juice, vinegar, salt and pepper. Then, whisk until all the ingredients are emulsified.

Top the orzo with the lemon vinaigrette, crumbled feta, and dill, and that's it! Enjoy warm or chilled!