12
oz. Orzo
1
Bunch Fresh Asparagus, cut into 1" pieces
1
Pint Grape Or Cherry Tomatoes, halved
1
Lemon, zested & juiced
4
Tbsp. Extra Virgin Olive Oil
1
Clove Garlic, minced
2
Tbsp. Fresh Italian Flat Leaf Parsley, minced
Salt & Freshly Ground Black Pepper
Grated Parmigiano Reggiano Cheese
Bring 2 lg. pots of water to a boil. Add a big pinch of salt to each. To one pot, add asparagus & blanch, about 2-3 min, depending on the thickness of the asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking & keep them green. To the second pot, add the orzo. Cook per pkg. instructions. When tender, drain & place in a lg. bowl. Add blanched asparagus & tomato halves. Mix olive oil, lemon zest, lemon juice, garlic, salt & pepper in a sm. bowl. Stir into orzo & vegetables. Stir in parsley & grated cheese. Can be served warm, room temp, or cold.
