Start by preparing your dressing. In a deep medium bowl, combine the lemon zest, lemon juice, minced garlic, salt, and pepper. Whisk together thoroughly.
Next, pour in the olive oil slowly while whisking to emulsify the ingredients. This should create a slightly thick and creamy dressing. Set it aside for now.
Now, focus on the asparagus. Snap off the woody end pieces and lay the stalks in a baking dish. You’ll want enough length to cover the bottom of a 9×13 inch dish.
Pour boiling water over the asparagus just until it’s covered. Cover the dish with plastic wrap and let it sit until the water is warm to the touch. This process gently blanches the asparagus.
Once the asparagus has warmed, drain the water and cut the stalks into 2-inch pieces. Set them aside for later.
In a large pot, combine the chicken broth and water. Bring this mixture to a boil over medium-high heat.
Add in the salt and turmeric, returning the liquid to a boil.
Once boiling, add the dry orzo pasta to the pot. Stir occasionally, cooking until the orzo is tender, which should take about 10 minutes.
After the orzo has cooked, drain it but do not rinse. This allows the starches to remain, helping the dressing adhere better.
In a large bowl, combine the hot orzo, asparagus pieces, and chopped parsley. If the dressing has settled, whisk it again and pour it over the salad.
Mix everything thoroughly, ensuring the orzo and asparagus are well coated with the dressing. If desired, top with a bit of butter for added richness.
