Lemon Orzo Salad With Asparagus and Tomatoes
Per serving
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. It comes from this website: http://www.abigmouthful.com/lemon-orzo-salad-with-asparagus-and-tomatoes/
Ingredients
8 serv.- orzo pasta↗12 ounces
- bunch fresh asparagus, cut into 1-inch pieces↗1 bunch
- pint grape tomatoes or 1 pint cherry tomatoes, halved↗1 pint
- lemon, zested and juiced↗1
- extra virgin olive oil↗4 tablespoons
- garlic clove, minced↗1
- fresh parsley, minced↗2 tablespoons
- kosher salt↗
- fresh ground pepper↗
- parmigiano-reggiano cheese, grated (optional)↗
Step-by-step instructions
- 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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