Lemon Orzo Salad with Asparagus and Tomatoes



12 ounces Orzo
1 bunch Asparagus; Cut into 1-in pieces
1 pint Grape or cherry tomatoes; Halved
1 Lemon; Zested and juiced
4 tablespoons Extra virgin olive oil
1 Garlic clove; Minced
2 tablespoon Fresh parsley; Minced
Kosher Salt
Fresh ground pepper
Parmigiano regiano; Grated

1. Bring 2 large pots of water to boil. Add a big pinch of salt in each. To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
2. To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves. Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano.
3. This can be served warm, room temperature or cold.

Yield: 6 servings

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