Preheat your oven to 200°C (390°F). In a large oven-safe pan, place the feta cheese in the center. Drizzle it with 1 tablespoon of olive oil and pop it into the oven for about 8 minutes.

After 8 minutes, take the pan out and add the halved cherry tomatoes and chopped asparagus around the feta. Drizzle with the remaining olive oil and sprinkle with fresh black pepper. Roast for an additional 12–15 minutes.

While the feta and vegetables roast, bring a large pot of salted water to a boil. Add the orzo pasta and cook until al dente, about 8–10 minutes. Reserve ½ cup of the pasta water, then drain the orzo and set aside.

Remove the roasted feta and vegetables. Gently mash the feta into a creamy mixture in the pan. Stir in the cooked orzo and gradually mix in the reserved pasta water.

Incorporate the fresh baby spinach, then add the mascarpone cheese, basil, and chives. Stir thoroughly and season with salt and black pepper to taste.

Serve hot from the pan, garnished with extra herbs if desired.