In a large pot of boiling salted water cook the orzo until JUST firm-tender, about 10 minutes (ADD IN the asparagus the last 2 minutes of cooking) drain the orzo and asparagus, rinse with very cold water, place in a large bowl; set aside.
To make the dressing, using a food processor combine vinegar, Dijon, honey (or maple syrup) dill, chopped capers, fresh garlic and about 1 teaspoon black pepper; slowly add in oil while the machine is running until the mixture emulsifies.
Season with salt to taste.
Pour the dressing over the orzo and asparagus in the bowl; toss to coat.
Cover and refrigerate for 2 or more hours.
Just before serving add in the halved cherry tomatoes, olives and pine nuts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	379.56 Kcal (1589 kJ)
Calories from fat	293.98 Kcal
		% Daily Value*
Total Fat	32.66g	50%
Cholesterol	2.96mg	1%
Sodium	376.41mg	16%
Potassium	320.64mg	7%
Total Carbs	18.15g	6%
Sugars	8.35g	33%
Dietary Fiber	2.49g	10%
Protein	4.59g	9%
Vitamin C	10.9mg	18%
Iron	1.5mg	9%
Calcium	26mg	3%

Amount Per 100 g
Calories	162.16 Kcal (679 kJ)
Calories from fat	125.6 Kcal
		% Daily Value*
Total Fat	13.96g	50%
Cholesterol	1.26mg	1%
Sodium	160.82mg	16%
Potassium	136.99mg	7%
Total Carbs	7.75g	6%
Sugars	3.57g	33%
Dietary Fiber	1.06g	10%
Protein	1.96g	9%
Vitamin C	4.7mg	18%
Iron	0.7mg	9%
Calcium	11.1mg	3%

* 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.

Tastes

salty
savory
bitter
sweet

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