Directions

1. Heat 3 tablespoons of the olive oil in a medium Dutch oven over medium heat.
2. Add the leeks, 3/4 teaspoon of the salt, and several grinds of pepper and cook for 5 minutes, or until softened. Stir in the wine and let it cook down for 30 seconds.
3. Reduce the heat to low and add the garlic, orzo, and 3 cups of the broth. Stir, cover, and let cook for 10 minutes, stirring occasionally to prevent sticking.
4. Uncover and stir in the lemon zest and another 1/2 cup of the broth. Cook, stirring, over low heat for 2 to 4 minutes, or until the mixture is creamy and the orzo is cooked through.
5. Meanwhile, bring a medium pot of salted water to a boil. Drop the asparagus and peas into the boiling water and blanch for 1 to 2 minutes, or until tender but still bright green. Drain, transfer to a kitchen towel, and pat dry.
6. Transfer the vegetables to a large bowl and toss with the remaining 1 tablespoon olive oil, the remaining ¼ teaspoon salt, the lemon juice, and several grinds of pepper.
7. Before serving, check the orzo’s consistency. If it has thickened too much, stir in the remaining 1/2 cup broth.
8. Portion the orzo into bowls and top with the vegetable mixture. Garnish with fresh herbs, lemon zest, and microgreens, if using. Season to taste and serve with lemon wedges.