In a deep frying pan, heat 60 ml olive oil. Saute the onion for 2-3 minutes, until soft. Add the scallions and saute for 1-2 minutes. Add the green peas, beans and asparagus and saute for 3-4 minutes, until slightly soft. Add some salt and freshly ground pepper and saute for another 1-2 minutes. Add the orzo, stir it so that it gets all covered from the olive oil and pour about 200 ml of water or broth in the pan.
Let it come to a boil, stirring often. When it starts absorbing the water or broth, add another 200 ml and keep stirring. When the second dose of liquids gets absorbed, add as much water or broth is left and stir. Towards the end of cooking, meaning when the orzo has absorbed most of its liquids but is still a bit runny, add the lemon juice and zest, parsley and Goat’s Cheese and stir.
Remove from heat and serve while still hot, sprinkling each dish with grated Kefalograviera.