1. Preheat oven to 450 degrees F. Spray a baking sheet with cooking spray, and add cherry tomatoes to it. Drizzle with 1 tsp. of the oil, tossing to coat. Open teabags if using and scatter tea over the tomatoes and stir to coat. Roast tomatoes until a bit blistery, about 25 to 30 minutes.
2. Meanwhile, in a food processor, combine scallions, mint, water, remaining 3 tsp. oil, and salt. Pulse until mixture is smooth, adding a little more water if needed. Set aside.
3. Bring a medium pot of water to a boil over high heat. Add orzo and cook 8 minutes. Stir in asparagus and cook 2 additional minutes.
4. Drain orzo and asparagus in a colander, then return to the pot and place over low heat. Stir in mint mixture and chickpeas, stirring constantly over low heat just until
Source: Hannaford fresh Magazine, March - April 2015