(originally made 7/2011)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.
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
Fresh ground pepper
Grated Parmigiano Reggiano*
Bring 2 large pots of water to boil. Add a big pinch of salt in each.
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.
olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small
bowl. Stir into orzo and vegetables. Stir in parsley and grated
This can be served warm, room temperature or cold.
*Note: If you want to keep this salad vegan, leave out the Parmigiano Reggiano.