Cook the orzo according to the pack instructions, then drain and let cool. 

Heat the olive oil in a large skillet over a medium heat. Add the asparagus, and cook until tender but still crisp, about 10 minutes.

While the asparagus is cooking, construct the base of the salad with baby arugula, quartered artichoke hearts, finely shredded Parmesan, basil leaves, and the cooled low carb orzo. 

Let the cooked asparagus cool a little, and meanwhile make the dressing by whisking extra virgin olive oil, lemon juice, salt, and pepper together in a small bowl.

Add the asparagus to the salad bowl (it is OK if it is slightly warm), and pour the dressing over the top. 

Toss to mix, transfer to a serving bowl, and serve immediately.