Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente about 9 minutes.
In a non-stick skillet, heat 1 tablespoon olive oil or avocado oil with lemon over medium-high heat. Add the shallots and cook until translucent about 4 minutes. Add the garlic and cook until fragrant, about one minute. Add the chopped asparagus and saute until the asparagus is bright green and cooked through. It should still be crisp, yet tender. Remove from the heat and set aside.
Meanwhile, prepare the dressing. In a small bowl, combine 3 tablespoons olive oil, the juice of one lemon and 1 tablespoon Dijon mustard. Whisk until emulsified.
Toast the pine nuts over medium heat in a small skillet for 4-5 minutes until golden and fragrant, stirring often.
In a large bowl, combine the orzo, cooked asparagus and shallot mixture, the fresh herbs, feta cheese, and lemon zest. Pour the dressing over the asparagus orzo salad and stir to coat. Toss with the pinenuts and garnish with extra lemon zest and feta if desired.