Lemon Orzo Salad with Asparagus and Tomatoes

By SMorrissey

You can add quinoa and chicken for protein and make it for dinner! There is 2 versions

Ingredients

• Version 1
• 6 oz of orzo, cooked per instructions
• 6 asparagus spears, chopped into thirds
• 1 tbsp olive oil
• 2 cloves of garlic, minced
• Handful of grape tomatoes, sliced in half lengthwise
• Zest and juice from half a lemon
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp fresh parsley, chopped
• Parmesan cheese
• Version 2
• 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

Version 1 and 2Boil a pot of salted water over high heat. Add the orzo and cook per instructions. Add the chopped asparagus to the boiling water/orzo 2 minutes before the orzo finishes cooking. Drain the orzo and asparagus.

Version 1
Heat the olive oil in a skillet over medium heat. Add the garlic and cook, stirring constantly, for 1 minute. Add the orzo and asparagus to the skillet then toss to coat evenly. Add the lemon juice, zest, tomatoes, sea salt and freshly cracked pepper, to taste then gently mix until well combined. Place into a serving dish then top with freshly chopped parsley and Parmesan if desired. Enjoy.

Version 2
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.