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    05 Jun Orzo with Lemon and Asparagus

    Posted at 20:18h in by
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    INGREDIENTS:

    For the dressing

    1 lemon zested juice from 1 lemon

    3 cloves garlic minced

    salt and pepper to taste

    1/4 cup olive oil

    For the orzo

    1 lb asparagus

    2 cups chicken broth

    2 cups water

    1 tsp salt

    1/4 tsp tumeric

    1 1/2 cup dry orzo pasta

    DIRECTIONS:

    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

    1. Steam asparagus and shock in cold water so they maintain their color. Cut the asparagus stalks into 2 inch pieces.

    2. Place the chicken broth and water in a large pot and bring to a boil. Add the salt and turmeric

    and bring back to a boil. Add the orzo and cook until tender, about 10

    minutes.

    3. Drain orzo, but do not rinse it. Place the hot orzo in a large bowl, add

    the asparagus. Whisk the dressing if needed and pour it over the salad.

    Mix well. This is great served room temperature.