Photo: c. foodblogchef 2021
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LEMONY ORZO SALAD WITH ASPARAGUS
Serves 6
Ingredients:
For the dressing:
1 lemon zested
2 tablespoons lemon juice
3 cloves garlic minced
salt and pepper to taste
¼ cup olive oil
Ingredients for the orzo salad:
1 pound asparagus
1 ½ cups dry orzo pasta
2 cups chicken broth low sodium
2 cups water
1 teaspoon salt
¼ cup fresh parsley chopped
1 teaspoon dried dill or 1 tablespoon fresh chopped dill (optional)
1- 1 ½ cups feta cheese (to taste)
½ cup finely diced red onion
½ cup sweet red pepper chopped
½ cup sweet yellow pepper chopped
Garnish: toasted almond slivers
Preparation:
Dressing:
1. Place the lemon zest, juice, garlic, salt, and pepper in a deep medium bowl.
2. Add oil and whisk until it emulsifies a bit. Set aside.
Orzo Salad:
1. Snap the end pieces off the asparagus where the tender and tough parts of the stem meet and steam for about 5 minutes until crisp-tender when pierced with a fork.
2. Place the chicken broth and water in a large pot, add the salt and bring to a boil. Add the orzo and cook stirring occasionally over medium-high heat until tender, about 10 minutes.
3. Drain the orzo, but do not rinse it. Place the hot orzo in a large bowl, add the rest of the ingredients. Whisk the dressing and pour it over the salad. Mix gently.
Leftover orzo will last for 3-5 days in the fridge in an airtight container.