Bring a small pot of water to a boil. Add orzo, reduce heat, and simmer until tender. Drain (do not rinse!), pour into a bowl, and set aside until cooled to room temperature.
Meanwhile, bring another pot of water to a boil. Add asparagus and simmer just 2-3 minutes, until bright green and crunchy-tender. Drain and rinse under cold water for about a minute. Place in a salad bowl along with the cooled orzo, fennel and red onion.
In a small bowl, whisk together lemon juice, olive oil, salt and pepper. Pour over the salad and toss to coat. Top with grapefruit supremes. (They are more fragile, so I don't recommend tossing them.) Serve and enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/04/spring-orzo-salad-with-fennel-and-asparagus/