Lemon Orzo Salad with Asparagus and Tomatoes
Servings 5
Equipment
- Large pot
- Large skillet
Ingredients
- 6 oz of orzo cooked per instructions
- 6 asparagus spears chopped into thirds
- 1 tbsp olive oil
- 2 cloves of garlic minced
- A handful of grape tomatoes sliced in half lengthwise
- Zest and juice from half a lemon
- Sea salt and freshly cracked pepper to taste
- 1 tbsp fresh parsley chopped
- Parmesan cheese
Instructions
- Boil a large pot of well-salted water over high heat. Add the orzo and cook per instructions.
- Add the chopped asparagus to the boiling water/orzo 2 minutes before the orzo finishes cooking.
- Drain the orzo and asparagus, reserving ¼ cup of the cooking liquid.
- Heat the olive oil in a skillet over medium heat. Add the garlic and cook, stirring constantly, for 1 minute.
- Add the orzo and asparagus to the skillet, then toss to coat evenly.
- Add the lemon juice, zest, tomatoes, sea salt, and freshly cracked pepper, to taste, then gently mix until well combined. Add some reserved cooking liquid as needed.
- Place into a serving dish, then top with freshly chopped parsley and Parmesan if desired. Enjoy.