- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 222.1
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 3.1 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 2.8 g
- Protein: 6.1 g
Lemon Orzo Salad with Asparagus and TomatoesSubmitted by: HAWKEYERANT
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
Fresh ground pepper
Grated Parmigiano Reggiano
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.
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.
This can be served warm, room temperature or cold.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user HAWKEYERANT.