- Heat an oiled grill pan or grill on medium heat.
- Bring a medium pot of salted water to a boil and add the orzo. Cook until just al dente according to package directions. Drain and lightly rinse. Place into a large bowl and set aside.
- Grill the asparagus spears, halved Roma tomatoes and a slice of onion until tender with a few char/grill marks. Remove from heat and chop the asparagus into 1? pieces, tomatoes into bite-size pieces and onion into a small dice.
- Add the vegetables into the bowl with the orzo. Whisk together the capers, lemon, Dijon, maple syrup, salt and pepper. Slowly whisk in the olive oil to create a dressing, then toss with the vegetables and orzo. Add the herbs and toss again. Season to taste for salt and pepper.