• Cook orzo according to package directions, strain, and rinse with cold water. Add to a large mixing bowl.
• Fill a large mixing bowl with ice water and set aside. Bring a large pot of water to a boil over high heat, add in the fresh asparagus. Cook for 2-3 minutes until bright green and slightly tender. Place asparagus directly into the ice water to stop the cooking. Once asparagus has cooled, chop into smaller pieces.
• Heat 2 tbsp. olive oil in a large sauté pan over medium heat. Add in the sliced almonds and sauté, stirring often for 2-3 minutes, until golden brown. Remove the almonds, add in the remaining 2 tbsp. of olive oil and the cubed Italian bread. Sauté over medium heat until the bread cubes get golden brown.
• Add asparagus, sautéed almonds, bread, and crumbled feta cheese to the mixing bowl with the cooked orzo.

For the dressing:

• In a mixing bowl combine olive oil, lemon juice, lemon zest. Dijon, maple syrup, garlic, salt, and pepper. Whisk to combine.
• Pour the dressing over the orzo mixture and toss everything to combine. Serve immediately.