Cook the orzo according to pacakage instructions in a well-salted pot of boiling water. When cooked to al dente, drain the water and toss the orzo with 1 teaspoon of olive oil.
Meanwhile, slice and discard the woody ends from the asparagus. Slice aspragus into one-inch pieces. Toss the asparagus with 1 teaspoon olive oil and ¼ salt (I usually do this directly on the baking sheet). Spread out on a baking sheet.
Roast asparagus at 425F for 15-20 minutes, until it is golden and charred on some sides. Remove from the oven and stir. Sprinkle with the sliced almonds and return to the oven for 2-3 minutes. Keep an eye on the almonds, as they cook quickly. Remove from the oven and set aside.
Make the lemon vinaigrette by whisking or shaking together lemon juice, lemon zest, olive oil, honey, salt, pepper, and sliced shallot in a small jar.
Assemble the salad by tossing together the cooked orzo and lemon vinaigrette. Stir in the roasted asparagus, almonds, thawed peas, shredded Parmesan, and fresh basil. Garnish with additional lemon zest and freshly ground black pepper.
Enjoy warm or cover and transfer to the fridge to chill for 4 hours.
Make ahead: The orzo can be made up to a day in advance. Toss with olive oil to keep the orzo from sticking to itself. The lemon vinaigrette can be made 3-4 days in advance. The actual salad can be assembled up to 24 hours before serving.
Leftovers: Keep leftover salad refrigerated in a closed container for 3-4 days.
To make gluten-free, simply use a gluten-free orzo like this kind from DeLallo.
To make vegan, use dairy-free shredded Parmesan or feta. Use agave syrup in place of honey.