Instructions

1. Heat a oiled grill pan or grill on medium heat. 
2. Bring a medium pot of salted water to a boil and add the orzo. Cook until just al dente according to package directions. Drain and lightly rinse. Place into a large bowl and set aside. 
3. Grill the asparagus spears, halved roma tomatoes and slice of onion until tender with a few char/grill marks. Remove from heat and chop the asparagus into 1″ pieces, tomatoes into bite size pieces and onion into a small dice. 
4. Add the vegetables into the bowl with the orzo. Whisk together the capers, lemon, dijon, maple syrup, salt and pepper. Slowly whisk in the olive oil to create a dressing, then toss with the vegetables and orzo. Add the herbs and toss again. Season to taste for salt and pepper.