Bring water to a boil in a small-medium sauce pot, add salt and orzo. Cook until tender, about 10 minutes. Drain and rinse with cold water. Set aside.
Place asparagus on a microwave-safe plate with a tablespoon or two of water. Add a lid or paper towel over the asparagus and microwave for about 2-3 minutes. (It will depend on the size of the asparagus.) Carefully remove and set aside. Once cooled, cut diagonally to 1 inch lengths.
Dressing: In a small bowl, whisk together, lemon juice, lime juice, garlic, honey, Dijon, oil, salt, pepper and parsley. Set aside.
In a large bowl, add orzo, avocado, broccoli, cucumber, cherry tomatoes, radishes, red onion and asparagus. Pour in the dressing and gently mix the ingredients. Add some parlsey. Serve cold. Enjoy!
