Lemon Orzo Salad with Asparagus and Tomatoes

(originally made 7/2011)

I guess one good thing came out of my MasterCook program crashing last week- I've spent a ton of time combing the web trying to replace everything and I've found a TON of winners this week. Today's dinner is another one! I found the recipe on Abigmouthful.com via Foodgawker.

I had part of a bunch of asparagus leftover from Alliea's bacon wrapped asparagus and had some nice cherry tomatoes and thought this would be a nice simple dinner. I don't like my asparagus boiled, so I cooked it to crisp-tender in my grill pan with a teaspoon of olive oil. No other changes to the recipe except to sub dried parsley for the fresh, I never got my herb garden started this year.

This was light but filling, really hit the spot on a hot day. It would also be nice with some grilled chicken added to it for a heartier meal.

Lemon Orzo Salad with Asparagus and Tomatoes

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
12               oz. orzo
1              bunch fresh asparagus -- cut into 1-inch pieces (cooked mine in grill pan w/1t olive oil)
1               pint grape or cherry tomatoes -- halved
1                     lemon -- zested and juiced
4               Tbs. extra virgin olive oil
1              clove garlic -- minced
2               Tbs. fresh parsley -- minced- used Penzey's dried
                        Kosher salt
                        Fresh ground pepper
                        Grated Parmigiano Reggiano*

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.

*Note: If you want to keep this salad vegan, leave out the Parmigiano Reggiano.

Source:
http://www.abigmouthful.com/lemon-orzo-salad-with-asparagus-and-tomatoes/

Comments

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