Bring a large pot of salted water to a rolling boil over high heat. Add the orzo pasta and cook for about 8–10 minutes until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add chopped asparagus with a pinch of salt and sauté for 4–5 minutes until bright green and crisp-tender.

Stir in minced garlic and lemon zest into the skillet. Cook for about 30 seconds until fragrant, ensuring the garlic doesn't brown.

Add the drained orzo back into the skillet with the asparagus and garlic mixture. Toss gently for 1–2 minutes to combine the flavors, seasoning with salt and pepper.

Remove from heat and fold in crumbled feta, torn basil, and lemon juice. Toss gently to mix.

Transfer to a serving bowl or platter and serve warm, at room temperature, or chilled, garnished with additional feta and basil as desired.