Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out the dried dill, olive oil, vegetable stock, water, turmeric, and orzo and set aside.

Slice the green onion thinly into rounds, using both the green and the white part of the onion, and discarding the root end.

With a rasp, Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest the lemon. Cut in half, and squeeze out as much juice as possible, catching and discarding the weeds.

Remove the peel from the garlic, and grate with a rasp. Alternately you can mince the garlic finely with a chef’s knife.

Crumble the feta cheese into a bowl.

Clean the asparagus, remove the woody stems, and snap into one-inch pieces.

In a pot of boiling water, cook asparagus until just tender, about 2 minutes. Rinse asparagus immediately in cool water to stop cooking.

Pour the vegetable stock and water in a large pot and bring to a boil. Add the salt and turmeric.

Add the orzo and cook with the water simmering gently until tender — about 10 to 12 minutes.

If there is more than 1 cup of additional liquid in the pot drain orzo, but do not rinse it.

Place the hot orzo in a spacious, heat-resistant bowl and add the asparagus and green onions.

In a medium bowl, add the garlic for the dressing, along with the dill, lemon zest, and lemon juice. Whisk together well, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper. Continue to whisk, and add the olive oil in a slow and steady stream to Making two or more substances that typically separate when mixed together cling to each other and stay together.emulsify the dressing.

Pour the dressing onto the orza and mix together well. Top with crumbled feta.