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Ingredients Orzo Asparagus Salad:
- Give 16 oz. of orzo pasta
- Get 25 of asparagus stems, diced
- Get 2 of medium shallots, chopped
- Make ready 3 cloves for garlic, minced
- Prepare 1 tablespoon for virgin olive oil
- You need 33 oz. artichoke hearts marinated in oil, drained & rinsed
- Take 1 1/2 cups for julienne cut sundried tomatoes
- Prepare 1 tablespoon for salt for boiling water
- Prepare 2 tablespoons fresh lemon juice
- Give 3 tablespoons lemon zest
- Get 1/4 cup for rice vinegar, unseasoned
- Give 1/2 cup virgin olive oil
- Provide 1/2 teaspoon of salt
- You need 1 teaspoon - freshly ground black pepper
- Take 1 teaspoon crushed pepper (optional)
Orzo Asparagus Salad instructions:
- 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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