Mix equal parts maple syrup and Dijon mustard, then add just enough vinegar to loosen the sauce and to get enough tang to your liking. Add in 2-3 minced garlic cloves

Meanwhile cook some orzo. When Al dente; drain and add 1-2 tablespoons of butter and at least a half a cup of freshly grated Romano or Parmesian. Squeeze half a lemon over the top to brighten it up and season well.

To serve place the orzo down and add the chicken and asparagus on top and drizzle any juices that accumulated during the cooking.