Orzo Asparagus Salad
Orzo Asparagus Salad

Hello, I’m Elise. Today, we’re going to make orzo asparagus salad recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Orzo Asparagus Salad Recipe

Orzo Asparagus Salad is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Orzo Asparagus Salad is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook orzo asparagus salad using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Orzo Asparagus Salad:

  1. Take orzo pasta
  2. Get asparagus stems, diced
  3. Take medium shallots, chopped
  4. Take garlic, minced
  5. Make ready virgin olive oil
  6. Prepare artichoke hearts marinated in oil, drained rinsed
  7. Get julienne cut sundried tomatoes
  8. Prepare salt for boiling water
  9. Make ready fresh lemon juice
  10. Get lemon zest
  11. Take rice vinegar, unseasoned
  12. Take virgin olive oil
  13. Prepare salt
  14. Make ready freshly ground black pepper
  15. Make ready crushed pepper (optional)

Steps to make Orzo Asparagus Salad:

  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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