Tuesday, July 24, 2012
Lemon Orzo Salad
I loved the light, lemony, taste and the veggies mixed with the startch. I am thinking pinterest again for bringing me this side dish. I halved mine and it made about 4 side servings. Make sure you squeeze this in before the season ends!
Lemon Orzo Salad (from Spark Recipes)
12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
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
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.
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