LEMON ORZO SALAD WITH ASPARAGUS AND TOMATOES

By jbrockel

Ingredients

• 12 oz. orzo
• 1 bunch fresh asparagus, cut into 1-inch pieces
• 1 pint grape or cherry tomatoes, halved
• 1 lemon, zested and juiced
• 4 Tbs. extra virgin olive oil
• 1 clove garlic, minced
• 2 Tbs. fresh parsley, minced
• Kosher salt
• Fresh ground pepper
• Grated Parmigiano Reggiano*

Preparation

Step 1

Bring 2 large pots of water to boil. Add a big pinch of salt in each.
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.
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.
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.
This can be served warm, room temperature or cold.
*Note: If you want to keep this salad vegan, leave out the Parmigiano Reggiano.