Directions:
- Large pot of salted water to a boil.
- Add orzo and gently stir to prevent sticking.
- Cook for about 10 minutes- add asparagus to pot during last two minutes.
- Drain; rinse with cold water.
- Drain again and bring to room temperature.
- Meanwhile combine vinegar, mustard, garlic, maple syrup, dill, chopped capers, salt and pepper in blend in mix.
- Slowly add oil and blend until mixture emulsifies.
- Place orzo, asparagus in a large bowl and toss with dressing.
- Refrigerate, covered for one hour.
- Remove 30 minutes before serving- gently stir in tomatoes, olives and pine nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.3 Kcal (1031 kJ) | ||
| Calories from fat | 160.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.88g | 28% | |
|---|---|---|---|
| Cholesterol | 2.96mg | 1% | |
| Sodium | 401.11mg | 17% | |
| Potassium | 132.75mg | 3% | |
| Total Carbs | 17.68g | 6% | |
| Sugars | 7.71g | 31% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 2.8g | 6% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.8mg | 5% | |
| Calcium | 16.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 115.95 Kcal (485 kJ) | ||
| Calories from fat | 75.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.42g | 28% | |
|---|---|---|---|
| Cholesterol | 1.39mg | 1% | |
| Sodium | 188.83mg | 17% | |
| Potassium | 62.5mg | 3% | |
| Total Carbs | 8.32g | 6% | |
| Sugars | 3.63g | 31% | |
| Dietary Fiber | 0.65g | 6% | |
| Protein | 1.32g | 6% | |
| Vitamin C | 1.2mg | 4% | |
| Iron | 0.4mg | 5% | |
| Calcium | 7.6mg | 2% | |
* 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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