1. Fill a large pot with water and bring to a rolling boil over high heat. Once boiling, season the water generously with salt.

2. Stir the orzo into the boiling salted water and cook according to package directions until al dente, usually about 8-10 minutes. Set a timer for 2 minutes before the pasta is done.

3. When your timer goes off, add the asparagus pieces to the pot with the orzo. Let them cook together for the final 2 minutes.

4. Pour the orzo and asparagus into a colander to drain. Give it a gentle shake to remove excess water. Return the empty pot to the stove and let it dry for a minute.

5. While the pasta cooks, whisk together the Parmesan, basil, dill, olive oil, 1 teaspoon lemon zest, 2 tablespoons lemon juice, grated garlic, 1/2 teaspoon salt, and red pepper flakes in a medium bowl.

6. Add the drained orzo and asparagus back to the now-empty pot. Place over medium-low heat and stir in the butter. Keep stirring until the butter melts completely.

7. Remove the pot from heat and add the Parmesan-herb mixture. Gently stir and toss until the cheese melts and everything is completely combined.

8. Taste the orzo and add more salt if needed. Add extra red pepper flakes if you like more heat.

9. Transfer to a serving bowl while still warm. Garnish with extra fresh herbs and parmesan if desired.