Combine the vegetable broth, orzo, and 1 tablespoon of the olive oil to a medium saucepan over medium-high heat. Bring to a boil, then add in the cut asparagus.
Cook, uncovered, for 8-10 minutes, stirring frequently (similar to how you would cook risotto), until the orzo is al dente and the liquid has been absorbed.
Remove saucepan from heat and mix in the remaining 1 tablespoon of the olive oil, goat cheese, salt, pepper, lemon juice and lemon zest.
Orzo salad can be served hot, at room temperature or even chilled.
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