Asparagus, Sundried Tomato, and Orzo Salad |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A yummy and simple way to use fresh asparagus. I was inspired to write this recipe after watching my almost-4-year-old picky eater gobble up a mixture of orzo and sundried tomatos at Trader Joe's. The asparagus can easily be changed to another vegetable; I have successfully used brussels sprouts with a very pleasing result. Ingredients:
1 bunch asparagus, aprox. 1 lb |
1 tablespoon extra virgin olive oil |
2 -3 garlic cloves, chopped |
1 dash sea salt |
6 ounces orzo pasta |
6 sun-dried tomatoes packed in oil |
1 tablespoon chopped fresh basil |
1 tablespoon chopped fresh parsley |
1 tablespoon oil from tomato |
1 tablespoon balsamic vinegar |
Directions:
1. Preheat oven to 430 f. Wash asparagus, trim off woody ends, and then cut asparagus spears into 1 inch pieces. Combine in a baking dish with olive oil, garlic, and salt. Roast asparagus in oven for ~15 minutes, until just fork tender. Let cool slightly.
2. Cook orzo in salted water, according to package directions.
3. Cut tomatoes into small pieces or slices.
4. Combine all ingredients and mix well.
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