In a medium heavy bottom skillet melt the butter. Toast the orzo until lightly golden brown and fragrant. Pour in the water or stock and bring to the boil, allow to simmer until tender. All of the liquid should absorb, however every orzo is different so you may need a little more or a little less liquid. Remove orzo to a large bowl and allow to cool.

Once cool, add the zucchini and the mint to the bowl. 

In the meantime, put a small saucepan on to boil and blanche the asparagus spears for 2 minutes, then plunge them into ice water to cool. Once cool, slice into bite sized spears and toss into the bowl with the orzo. 

In a small bowl add the red wine vinegar, extra virgin olive oil, lemon juice, and the feta cheese breaking up the feta whilst whisking into a dressing consistency. Add the water if you are using. *I used the Red Wine Feta vinaigrette from The Joy of Cooking as inspiration for this dressing (if it sounds familiar).* Add salt and pepper to taste, though you shouldn't need much salt with the feta. 

If you are eating this right away, add half of the pistachios to the salad, pour over the dressing and mix well. Sprinkle over the rest of the pistachios and a bit of extra feta cheese.

If perhaps you were taking this to Easter brunch or a Passover potluck, I would pour the dressing over and put it in the fridge for a few hours, but leave all of the pistachios out until just before serving, as you wouldn't want them to go soggy! 

Serves 4 as part of a meal, or 2 as a main lunch dish.