Prepare orzo according to package instructions, minus 1 minute of cooking time.
Meanwhile, heat 2 tsp of olive oil in a large fry pan and fry prosciutto pieces until crisp.
When pasta reaches the point where there would be 1 minute left, add chopped asparagus straight into boiling pasta and cook for a further minute and drain, reserving about 1/4 cup of the pasta water.
Add garlic to fry pan with prosciutto and fry for 30 seconds, then add drained pasta & asparagus, feta, lemon juice, 2 tblsp olive oil & black pepper. Mix to incorporate and melt the feta slightly, then switch off heat.
Add reserved pasta water to fry pan 1 tblsp at time to moisten pasta.
Top with extra feta and fresh parmesan and serve.