Lemon, grape tomatoes, asparagus and orzo is a delicious, light summer salad, or serve warm as a fresh side dish.
(12-ounce) package orzo
bunch fresh asparagus, cut into 1-inch pieces
pint grape or cherry tomatoes, halved
lemon, zested and juiced
tablespoons extra virgin olive oil
clove garlic, minced
tablespoons fresh parsley, minced
Fresh ground pepper
Parmigiano Reggiano, grated
Cook orzo per package instructions. In last 2-3 minutes, added chopped asparagus and blanch. When tender, drain, rinse, and place in a large bowl. Add 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.