Preheat oven to 350 degrees. Trim ends of asparagus and lay on a baking sheet. Toss with 1 tablespoon extra virgin olive oil, fine sea salt and finely ground black pepper. Bake for 12-14 minutes, turning once until tips are a little crispy and stalks are soft and flexible.
Meanwhile heat a medium saucepan filled with water over high heat and bring to a boil. Salt water if desired. Add 1 cup uncooked orzo and cook per package directions for al dente. Strain.
Transfer cooked orzo to a medium mixing bowl. Toss with remaining 1 tablespoon olive oil, crumbled goat cheese, lemon juice, fine sea salt and ground pepper.
Serve hot or cold.
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