Boil the orzo by bringing a large pot of salted water to a boil. Add 1 cup of orzo pasta and cook according to package directions, about 8-10 minutes until al dente. Drain and set aside to cool.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add asparagus and cook for 5-8 minutes until bright green and tender. Season with salt and pepper, slice into 1-inch pieces.

In a bowl, whisk together 1/4 cup olive oil, juice of 1 lemon, 1 tablespoon honey, and minced garlic. Add a pinch of salt and black pepper to taste.

In a bowl, combine cooked orzo, chopped asparagus, sun-dried tomatoes, red onion, basil, lemon zest, and feta cheese. Drizzle vinaigrette and toss gently.

Serve immediately or chill for 30 minutes to enhance flavors.