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1
For the dressing, simply combine all ingredients in a jar and shake well.
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2
Bring a large pot of water to the boil. Add the tablespoon of sea salt, and the spears of asparagus. Blanch 1 minute 45 seconds. Do not drain the water, simply remove the spears with tongs to a bowl of ice-water. Drain and set aside.
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3
Add the orzo pasta to the same pot of boiling water. Cook until slightly under-cooked, about 6 minutes. Drain into a colander and rinse under cold water. Set aside.
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4
Slice the bacon slices into half inch pieces. Cook and stir in a medium pan over medium heat until crisp. Remove to a paper towel. Drain most but not all of the fat, and add the quartered mushrooms. Brown them nicely, about five minutes, and remove to a paper towel. Allow to cool.
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5
Slice the asparagus spears into bite-sized pieces, about one inch. Slice the bunch of green onions (white and light green parts).
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6
Time to assemble in your prettiest bowl! Add the orzo, asparagus, bacon, mushrooms, and green onions, then pour over the dressing (give it a good shake first) and gently stir. Refrigerate at least one hour..
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7
Gently stir and check seasonings, adding salt and pepper to taste. Slice the lemon and place the wedges around the bowl to serve.
