Lemon Orzo Salad With Asparagus and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe is really light and refreshing. I had this at a BBQ and loved it, so I made it tonight. Mine tasted a lot more lemony. It was great, but I'll probably use a little less lemon zest next time. I served the cheese on the side to allow my guests to choose if they wanted to add it or not. Ingredients:
12 ounces orzo pasta |
1 bunch fresh asparagus, cut into 1-inch pieces |
1 pint grape tomatoes or 1 pint cherry tomatoes, halved |
1 lemon, zested and juiced |
4 tablespoons extra virgin olive oil |
1 garlic clove, minced |
2 tablespoons fresh parsley, minced |
kosher salt |
fresh ground pepper |
parmigiano-reggiano cheese, grated (optional) |
Directions:
1. Bring 2 large pots of water to boil. Add a big pinch of salt in each.
2. 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.
3. 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.
4. 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.)
5. This can be served warm, room temperature or cold.
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