Bring a large pot of well salted water to a boil. Add asparagus; cook 2-3 minutes or until crisp-tender. Remove asparagus from water with slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.

Return reserved water to a boil. Add orzo and cook according to package directions (on the lower side of cooking time for al-dente pasta). Drain, rinse briefly with cool water and drain again, thoroughly. In a large bowl, toss the orzo with a tablespoon or so of olive oil and set aside.

Preheat broiler.

Rub salmon filets all over with olive oil and generously sprinkle with salt and pepper. Place fish on a foil-lined broiler pan. Broil 5-10 minutes (depending on size and thickness of filets) or until desired degree of doneness is reached. Allow to rest while you toss other ingredients together.

To the orzo, add the asparagus, red onion, olives and pepperoncini if using. Toss well. Add ¼ cup of feta cheese and toss to combine. Pour on a generous amount to balsamic vinaigrette and toss to coat well. Add salt and pepper to taste. Divide orzo between two plates or bowls and sprinkle with a bit more feta. Top each with a salmon filet. Drizzle with a bit of balsamic syrup (if using) and serve.