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["Dressing", "", "1. Place the lemon zest, juice, garlic, salt, and pepper in a deep-sided bowl.", "", "2. Add the oil in a thin, steady stream while whisking the mixture vigorously to form an emulsion. Set aside.", "", "Orzo Salad", "", "1. Prepare the asparagus and lay them in a heat-resistant 9"" x 13"" Pyrex dish.", "", "2. Pour the boiling water over the asparagus, cover with plastic wrap and let sit until the water is slightly warm. This no-fuss method produces perfectly cooked asparagus.", "", "3. Remove the asparagus to your cutting board and cut diagonally in two-inch pieces. Set aside.", "", "4. Place the chicken stock and water in a large pot and bring to a boil. Add the salt and turmeric and bring back to a boil.", "", "5. Add the orzo and cook until tender-about 10 to 12 minutes.", "", "6. Drain, but do not rinse.", "", "7. Place the hot orzo in a spacious, heat-resistant bowl and add the asparagus and green onions. Whisk the dressing if needed and pour it over the salad. Mix well.", "", "Note: The dressing tastes strong until absorbed by the hot orzo.", "", "8. Cool to room temperature. Adjust seasonings as needed before serving.", "", "9. Decorate with the lemon slices."]
