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Bring bone broth to a boil and salt heavily. Add orzo pasta and cook until aldente (usually about 10 minutes), remove from heat and drain. Toss with a splash of olive oil and allow to cool.
Add your grilled/roasted asparagus, fresh snap peas, micro arugula and herbs and season with salt and pepper.
Add your caramelized shallot vinaigrette and toss to combine. Refrigerate for at least an hour before serving.
For the vinaigrette : cook thinly sliced shallots in olive oil over medium heat, stirring occasionally until shallots are deep golden. Add shallots and oil to a glass bowl then add vinegar, red wine vinegar. lemon zest and juice, red pepper flakes and honey and season with salt and pepper.