Recipe: Lemon Orzo and Asparagus
If you haven’t checked out Pinterest yet, you really should. It’s a great place for wasting time and gathering ideas (if you need an invite, let me know). I know some people use it to get home improvement ideas, well I basically use it for food and fashion ideas.
I recently found this recipe from A Big Mouthful and decided to give it a try last week. I love everything about it. Orzo, asparagus, lemon (ok, the I’m not too fond of tomatoes, but they worked well with the whole dish).
I had this dish for dinner one night and lunch the next day. For dinner I ate it warm and for lunch I ate it cold. Although it was really good warm, I preferred it cold.
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
Grated Parmigiano Reggiano (optional)
Cook 12oz of Orzo pasta per the package instructions.
Blanch asparagus by cooking in boiling water for 2 or 3 minutes. Remove asparagus from boiling water and put in a bowl of ice water to stop the asparagus from cooking (I like my asparagus a little more done than blanched so I cooked it a little longer, maybe 5 minutes).
Cut asparagus into 1 to 2 inch pieces and halve or quarter tomatoes. Add blanched asparagus and tomato halves. (I love vegetables, so I always add more than the recipe calls for. In this case, I’m not a huge fan of tomatoes, so I added extra asparagus and cut down on the tomatoes).
Mix olive oil, lemon zest, lemon juice, garlic and salt in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano (The cheese it optional, and I decided to skip it, I KNOW, what’s wrong with me!?)
This was a great dish, one that I will make again. It’s light and great for a hot summer day. It would also be great to take to a 4th of July picnic.
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