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Lemon Orzo Salad with Asparagus & Tomatoes
by Jessica Bridgeman
serves: 6
  This is perfect to bring to a barbeque or potluck because it’s great at room temperature. Pair it with some grilled chicken or shrimp for a more hearty meal.
Ingredients:
  12 oz.   Orzo
  1 Bunch   Fresh Asparagus, cut into 1-inch pieces
  1 Pint   Cherry Tomatoes, halved
  1   Lemon, zested & juiced
  4 T   Olive Oil
  1 Clove   Garlic, Minced
  2 T   Fresh Parsley, minced
    Grated Parmigiano Cheese
Directions:
 
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.