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Lemon Orzo Salad with Asparagus & Tomatoes by Jessica Bridgeman serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

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.

Categories:

Side Dishes