1. Prepare the orzo pasta in salted water, al dente, according to package instructions. Immediately transfer the cooked pasta to a colander over the sink and run cold water over it until cool.
2. Meanwhile, fill a large pot halfway with water and bring it to a boil over high heat. Once boiling, add one teaspoon of kosher salt and stir until dissolved. Add the asparagus and cook for 2-3 minutes then transfer to a bowl of ice water.