Orzo Asparagus Salad
Orzo Asparagus Salad

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Orzo Asparagus Salad cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be introduced at many recognized occasions also. I am certain you will see lots of people who just like the Orzo Asparagus Salad dishes you make.

Alright, don’t linger, let’s course of action this orzo asparagus salad formula with 15 components which are definitely easy to have, and we have to process them at the very least through 8 methods. You should devote a while on this, so the resulting food could be perfect.

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