in a bowl, toss together asparagus, peppers, salt, pepper and 1tbsp oil.

roast on grill set on medium-high until lightly charred and tender crisp.

return to bowl, and cut into bite-size pieces once cooled.

meanwhile, cook Orzo for 7 minutes, then add tomatoes and cook another minute or until Orzo is tender.

drain and place in serving bowl; add vegetables.

combine lemons and honey; whisk in remaining oil. pour over Orzo mixture.

add cheese and dill, toss to coat. taste and adjust seasoning.

sprinkle with nuts.

MAKE AHEAD: prepare salad without cheese, dill and nuts. cover, refrigerate up to 1 day. bring to room temperature and add then.

NOTE: great for picnic- does hold well without refrigeration.