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
Ingredients:
12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
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
Directions:
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).
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