Directions:
- Bring 2 large pots of water to boil. Add a big pinch of salt in each.
- To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
- To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.
- Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano (omit the cheese to make this vegan.)
- This can be served warm, room temperature or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.17 Kcal (558 kJ) | ||
| Calories from fat | 89.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.96g | 15% | |
|---|---|---|---|
| Cholesterol | 2.13mg | 1% | |
| Sodium | 29.85mg | 1% | |
| Potassium | 44.7mg | 1% | |
| Total Carbs | 10.16g | 3% | |
| Sugars | 3.49g | 14% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 1.44g | 3% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 0.2mg | 1% | |
| Calcium | 4.4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 111.31 Kcal (466 kJ) | ||
| Calories from fat | 74.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.33g | 15% | |
|---|---|---|---|
| Cholesterol | 1.78mg | 1% | |
| Sodium | 24.94mg | 1% | |
| Potassium | 37.36mg | 1% | |
| Total Carbs | 8.49g | 3% | |
| Sugars | 2.91g | 14% | |
| Dietary Fiber | 0.6g | 3% | |
| Protein | 1.2g | 3% | |
| Vitamin C | 4.5mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 3.6mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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