Lemon Orzo Salad With Asparagus And Tomatoes - cooking recipe

Ingredients
    12 ounces orzo pasta
    1 bunch fresh asparagus, cut into 1-inch pieces
    1 pint grape tomatoes or 1 pint cherry tomatoes, halved
    1 lemon, zested and juiced
    4 tablespoons extra virgin olive oil
    1 garlic clove, minced
    2 tablespoons fresh parsley, minced
    kosher salt
    fresh ground pepper
    parmigiano-reggiano cheese, grated (optional)
Preparation
    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 (omit the cheese to make this vegan.)
    This can be served warm, room temperature or cold.

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