In a medium saucepan, bring the vegetable stock to a boil.
Add the orzo and cook for 7 minutes.
Drain and transfer to a large serving bowl.
Add the cauliflower, baby spinach, grape tomatoes, green onions and asparagus.
Drizzle with olive oil and toss to combine.
Season with sea salt and pepper and drizzle with more olive oil if the salad seems too dry. Toss to combine and enjoy!