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Ingredients requirements for Orzo Asparagus Salad:
- Need 16 oz. orzo pasta
- You need 25 for asparagus stems, diced
- Require 2 for medium shallots, chopped
- Give 3 cloves garlic, minced
- Prepare 1 tablespoon virgin olive oil
- Prepare 33 oz. - artichoke hearts marinated in oil, drained & rinsed
- Give 1 1/2 cups for julienne cut sundried tomatoes
- Make ready 1 tablespoon salt for boiling water
- Need 2 tablespoons - fresh lemon juice
- Get 3 tablespoons lemon zest
- Get 1/4 cup - rice vinegar, unseasoned
- Need 1/2 cup - virgin olive oil
- Prepare 1/2 teaspoon - salt
- Get 1 teaspoon - freshly ground black pepper
- Prepare 1 teaspoon - crushed pepper (optional)
Orzo Asparagus Salad start cooking:
- 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.
- Pull asparagus out with slotted spoon and cook orzo in the asparagus water until al dente, approximately 8 minutes. Drain and add to asparagus.
- Add sundried tomatoes to asparagus bowl.
- In small sauté pan, cook chopped shallots and minced garlic in 1 tablespoon olive oil until tender. Add to asparagus bowl.
- Add artichoke hearts that were drained, rinsed and quartered to asparagus bowl.
- In separate bowl, combine lemon juice, rice vinegar, salt, and crushed pepper. Whisk and pour over asparagus bowl.
- Add lemon zest to asparagus and gently fold all ingredients with a large spoon.
- Place bowl in refrigerator for at least 2 hours.
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