1
Preheat broiler.
2
Bring 6 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.
3
Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.
4
While orzo cooks, sprinkle fillet evenly with 1/4 tsp each salt and pepper. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using 2 forks, break fish into large chunks. Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette (below) in a large bowl; toss gently to coat.
Vinaigrette-
Combine feta, dill, lemon juice, olive oil, 1/4 tsp each of salt and pepper in a small bowl, stirring well with a whisk.