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Prep your meatballs: In a bowl, add egg, panko, grated parmesan, pesto, chili flakes, and salt. Mix well. Add ground turkey and incorporate without overmixing. Roll into small balls.
Heat a frying pan over medium heat and warm oil. Add meatballs and cook until golden brown on all sides. Remove from heat and cover to keep warm.
Make your orzo: In a small pot, melt butter and add minced garlic. Cook for 30 seconds, then add orzo and toast for 1 minute. Add broth and stir. Cook for 10 minutes until orzo is al dente, stirring occasionally. Remove from heat and add mascarpone and parmesan.
Cook your asparagus: In the meatball pan, heat oil and add asparagus with salt. Cook for 2-3 minutes until deep green but firm. Drizzle with lemon juice.
Serve orzo topped with asparagus, meatballs, more parmesan, and lemon zest.