• The Singing Baker

Lemon Orzo Salad with Asparagus & Tomatoes











12 oz. Orzo

1 bunch Asparagus, cut into 1 " pieces

1 pint Cherry Tomatoes, halved

1 lemon, zested & juiced

4 TBSP olive oil

1 garlic clove, minced

2 TBSP Fresh Parsley, minced

Kosher Salt

Black Pepper

Parmigiano Reggiano, grated





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. This can be served warm, room temperature or cold.

NOTES

*Note:  If you want to keep this salad vegan, leave out the Parmigiano Reggiano.

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