Zesty Asparagus and Tomato Orzo

Preheat the oven to 425°F and bring a pot of well-salted water to a boil. Add orzo and cook according to package directions for al dente, then drain and set aside.

In a large bowl, combine ¼ cup olive oil, lemon juice and zest, and seasoning mix. Add asparagus and toss well to coat; then spread vegetables on a sheet pan and scatter tomatoes throughout. Leave behind any remaining marinade in the bowl.

Roast vegetables for about 15–20 minutes, shaking the pan once halfway through cooking. Add additional 2 tablespoons of olive oil into the bowl with the remaining marinade mixture.

Add the cooked orzo into the bowl with the dressing, along with the cooked asparagus and tomatoes. Serve immediately.