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