Lemon Orzo Salad with Asparagus and Tomatoes

Yields: 6 Servings

Lemon Orzo Salad with Asparagus and Tomatoes

  • 12 ounces Orzo
  • 1 bunch Asparagus
  • 1 pint Grape or cherry tomatoes
  • 1 Lemon
  • 4 tablespoons Extra virgin olive oil
  • 1 Garlic clove
  • 2 tablespoon Fresh parsley
  • Kosher Salt
  • Fresh ground pepper
  • Parmigiano Reggiano
  1. 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..

Nutrition

  • Calories: 235
  • Fat: 5.90797047792 grams
  • Carbs: 39.0689642221 grams
  • Protein: 9.30494242051 grams