Bring a medium pot of water to a boil; season generously with salt then add 1 cup orzo and cook until al dente according to package directions. Add 1 pound sliced asparagus in last two minutes of cooking.

Drain orzo and asparagus. Return pot to stove, not over heat, and allow to dry (or wipe out).

Whisk together ¾ cup Parmesan, ¼ cup chopped basil, ¼ cup chopped dill, 3 tablespoons oil, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1 grated clove garlic, ½ teaspoon salt and ¼ teaspoon red pepper flakes in a medium bowl.

Add orzo and asparagus back to now empty pot. Place over medium-low heat and stir in 2 tablespoons butter, continue stirring until butter is melted. Off heat, add Parmesan-herb mixture and gently stir until completely combined and cheese has melted.

Season with additional salt and pepper flakes to taste and serve immediately.