Asparagus, Sundried Tomato, And Orzo Salad - cooking recipe

Ingredients

1 bunch asparagus, aprox. 1 lb
1 tablespoon extra virgin olive oil
2 -3 garlic cloves, chopped
1 dash sea salt
6 ounces orzo pasta
6 sun-dried tomatoes packed in oil
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon oil from tomatoes
1 tablespoon balsamic vinegar

Preparation

Preheat oven to 430 f. Wash asparagus, trim off woody ends, and then cut asparagus spears into 1 inch pieces. Combine in a baking dish with olive oil, garlic, and salt. Roast asparagus in oven for ~15 minutes, until just fork tender. Let cool slightly.
Cook orzo in salted water, according to package directions.
Cut tomatoes into small pieces or slices.
Combine all ingredients and mix well.