Springtime is asparagus time in the Happy Valley. Colorful, flavorful orzo salad with asparagus is a celebration of Spring when colors are popping and tender spears of asparagus are peeping out of the rich Connecticut River Valley soil. Lemon garlic dressing, tender orzo, red and yellow peppers, and crunchy almond slivers pair perfectly with my favorite Spring weed. Look for asparagus spears that aren’t shriveled and have tightly closed tips. Serve with Marinated Grilled Chicken, Spicy-Sweet-and-Tangy Barbecue Ribs, or your protein of choice. Happy Spring!

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

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:
Place the lemon zest, juice, garlic, salt, and pepper in a deep medium bowl.
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.

Wine pairing: choose crisp refreshing unoaked, low-tannin wines like Sauvignon Blanc, Chablis, Pinot Grigio, or Pinot Gris. Avoid heavy tannin red wines.

Adapted from: https://www.jocooks.com/recipes/lemon-orzo-with-asparagus