Saturday, April 21, 2012

Lemon Orzo Salad with Asparagus and Sun-Dried Tomatoes

Fabulous with fresh asparagus!  The original recipe called for grape or cherry tomatoes, but there's no way to make this recipe when both tomatoes and asparagus are in season, so I stuck to my "in-season" guns and substituted sun-dried tomatoes for fresh.  I'm glad I did!

Source:  adapted from

12 oz. orzo
1 bunch fresh asparagus, cut into 1" pieces
1 jar sun-dried tomatoes in oil, cut into small pieces
1 lemon, zested and juiced
4 T. extra virgin olive oil
1 clove garlic, minced
2 T. fresh parsley, minced
sea salt
fresh ground pepper
grated Parmigiano Reggiano (optional)

Lightly steam asparagus; place in bowl of ice water to stop cooking.
Cook orzo according to package instructions.  Drain and place in large bowl.  Add asparagus and sun-dried tomatoes.
Whisk olive oil, lemon zest, lemon juice, garlic, salt and pepper in small bowl.  Stir into orzo and vegetables.  Stir in parsley and cheese.

Serve warm, room temperature or cold.

I could have eaten the whole bowl this evening, but I made sure I saved enough for lunch tomorrow; I plan to add some left over roasted chicken breast to change it up.

Update, 6/30/12 - Since my asparagus season is over, I substituted some frozen sugar peas in place of the asparagus - absolutely yummy!!

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