In a medium bowl, whisk together ingredients for dressing. Set aside.
Wash asparagus and snap off tough end pieces. Lay in a 9×13 inch glass baking dish. Pour boiling water over asparagus to cover. Let stand until water is warm, about 10 minutes. Drain water and cut asparagus into 2-inch pieces.
Meanwhile, bring chicken stock, turmeric and salt to a boil in a large pot. Add orzo and cook until tender, 8-10 minutes. Drain but do not rinse.
Place the warm orzo in a large bowl and toss with the asparagus, herbs and dressing. Mix well. Serve chilled or at room temperature.