Instructions

1. Light grill and bring heat to medium-low. Toss asparagus with olive oil and place directly on the grill or on a grill pan. Cook asparagus, rotating occasionally, until tender and lightly charring, 7-8 minutes. Remove from grill, chop into smaller pieces, and place in a bowl.
2. Bring a pot of water to a boil with a pinch of salt. Add orzo and cook until just tender, 7-9 minutes. Drain and add orzo to asparagus.
3. In a small bowl, whisk together creme fraiche, dill, honey , lemon zest, salt, and pepper. Pour over the still-warm orzo and stir until well combined. Sprinkle with toasted pine nuts and extra dill. Serve warm.