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Bring a large pot of water to a boil; season generously with salt then add orzo and cook until al dente according to package directions. Add asparagus in last two minutes of cooking. Drain orzo and asparagus.
Return pot to stove, not over heat, and allow to dry (or wipe out).
Whisk together Parmesan, basil, dill, oil, 1 teaspoon lemon zest, 2 tablespoons lemon juice, garlic, ½ teaspoon salt and ¼ teaspoon red pepper flakes in a medium bowl.
Add orzo and asparagus back to now empty pot. Place over medium-low heat and stir in butter, continue stirring until butter is melted. Off heat, add Parmesan-herb mixture and gently stir until completely combined.
Season with additional salt and pepper flakes to taste.