Polly Orzo Salad With Asparagus And Lemon Recipes

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LEMON ORZO SALAD WITH ASPARAGUS AND TOMATOES



Lemon Orzo Salad With Asparagus and Tomatoes image

This recipe is really light and refreshing. I had this at a BBQ and loved it, so I made it tonight. Mine tasted a lot more lemony. It was great, but I'll probably use a little less lemon zest next time. I served the cheese on the side to allow my guests to choose if they wanted to add it or not. It comes from this website: http://www.abigmouthful.com/lemon-orzo-salad-with-asparagus-and-tomatoes/

Provided by Tashi123

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

12 ounces orzo pasta
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape tomatoes or 1 pint cherry tomatoes, halved
1 lemon, zested and juiced
4 tablespoons extra virgin olive oil
1 garlic clove, minced
2 tablespoons fresh parsley, minced
kosher salt
fresh ground pepper
parmigiano-reggiano cheese, grated (optional)

Steps:

  • 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 (omit the cheese to make this vegan.)
  • This can be served warm, room temperature or cold.

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