Tuesday, September 16, 2014

Lemon Orzo Pasta with Tomatoes and Asparagus

This is one of my absolute favorite recipes from Pinterest.  I've been making it for years and just today realized I had some pictures but never made the post!

Lemon Orzo Salad with Asparagus and Tomatoes
12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved

1 lemon, zested and juiced
4 Tbs. extra virgin olive oil
1 clove garlic, minced
Kosher salt
Fresh ground pepper

Grated Parmigiano Reggiano

Bring 2 large pots of water to boil. 
In one pot, add asparagus to boiling water 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 pretty green.

In the second pot,  cook the orzo 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 grated Parmigiano Reggiano.

Serve warm, room temperature or cold (my fav).

No comments:

Post a Comment