Prepare the orzo according to package directions, popping the dried cranberries in to soften during the last 2 minutes of cooking. Drain.
While the pasta is cooking, heat 1 tbsp olive oil a large cast iron pan or skillet over medium heat. Add the asparagus and sauté for about 6-8 minutes until bright green and cooked but still a bit crisp and not browned, tossing in the minced garlic during the last minute of cooking.
Add the cooked orzo, cranberries, lemon zest, lemon juice, nutritional yeast, remaining olive oil, salt and chili flakes. Toss to coat. Serve with a sprinkle of toasted almonds.