Lemon Orzo Salad w/ Asparagus & Tomatoes

Photo by Shauna H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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