Heat the oven to 450.

Brown the butter. Keep warm and set aside.

Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon of the kosher salt and cook until the onions are soft, about 5 minutes.

Add in the orzo and the garlic. Cook for 2 minutes.

Add in the wine and cook until most of the wine has evaporated.

Add in the broth and 1 tsp salt. Bring to a boil and reduce heat to a simmer. Cook until the orzo is tender and most of the liquid is absorbed, about 8-10 minutes.

While it cooks, toss the asparagus with 1 Tbsp olive oil and a big pinch each S&P. Roast on a baking sheet for 5 minutes.

Remove the orzo from the heat. Stir in the goat cheese, lemon zest and lemon juice.

Serve with the asparagus and drizzle with brown butter.