Lemon Orzo Salad With Asparagus And Tomatoes

1. 1

   Bring 2 large pots of water to boil. Add a big pinch of salt in each.

2. 2

   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.

3. 3

   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.

4. 4

   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.)

5. 5

   This can be served warm, room temperature or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.