Preheat the oven

• Preheat the oven to 200 °C.

Dump everything into the dish

• Add the orzo, chickpeas and asparagus to a casserole dish.
• Pour in the vegetable broth and olive oil.
• Add the lemon zest, lemon juice, minced garlic, lemon pepper seasoning and salt, then stir to combine.

Bake covered

• Cover the dish and bake until the orzo is tender and creamy and the asparagus is crisp-tender.

Finish and serve

• Stir in the grated parmesan.
• Serve warm, with extra lemon pepper if you like.