Orzo Asparagus Salad
Orzo Asparagus Salad

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Alright, don’t linger, let’s practice this orzo asparagus salad menu with 15 elements which are undoubtedly easy to obtain, and we have to process them at the very least through 8 ways. You should shell out a while on this, so the resulting food could be perfect.

Composition of Orzo Asparagus Salad:
  1. You need 16 oz. for orzo pasta
  2. You need 25 - asparagus stems, diced
  3. Give 2 medium shallots, chopped
  4. Require 3 cloves - garlic, minced
  5. Require 1 tablespoon for virgin olive oil
  6. Get 33 oz. - artichoke hearts marinated in oil, drained & rinsed
  7. Get 1 1/2 cups of julienne cut sundried tomatoes
  8. Get 1 tablespoon of salt for boiling water
  9. Give 2 tablespoons for fresh lemon juice
  10. Need 3 tablespoons lemon zest
  11. Take 1/4 cup for rice vinegar, unseasoned
  12. Take 1/2 cup virgin olive oil
  13. Give 1/2 teaspoon for salt
  14. Get 1 teaspoon for freshly ground black pepper
  15. Provide 1 teaspoon crushed pepper (optional)
Orzo Asparagus Salad steps:
  1. Julienne cut asparagus into 2 inch pieces and boil in salted water in stockpot until tender, but still bright green. Drain, rinse in cold water and place in large bowl.
  2. Pull asparagus out with slotted spoon and cook orzo in the asparagus water until al dente, approximately 8 minutes. Drain and add to asparagus.
  3. Add sundried tomatoes to asparagus bowl.
  4. In small sauté pan, cook chopped shallots and minced garlic in 1 tablespoon olive oil until tender. Add to asparagus bowl.
  5. Add artichoke hearts that were drained, rinsed and quartered to asparagus bowl.
  6. In separate bowl, combine lemon juice, rice vinegar, salt, and crushed pepper. Whisk and pour over asparagus bowl.
  7. Add lemon zest to asparagus and gently fold all ingredients with a large spoon.
  8. Place bowl in refrigerator for at least 2 hours.

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