Lemon Orzo Salad with Asparagus and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
12 ounce(s) orzo |
1 bunch(es) fresh asparagras cut into 1 pieces |
1 pint(s) grape or cherry tomatoes halved |
1 whole(s) lemon zested and juiced |
4 tablespoon(s) extra virgin olive oil |
1 clove(s) garlic minced |
2 fresh parsley minced |
Directions:
1. To one pot, add asparagus and blanch
2. To second pot, add orzo and cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.
3. Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables.
4. Stir in parsley.
5. This can be served war, room temperature or cold.
6. Note: if you want to add cheese, add shredded Parmigiano Reggiano.
7. Source: A Big Mouthful
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