Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, orzo asparagus salad. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Reviews for: Photos of Orzo and Shrimp Salad with Asparagus. This savory salad epitomizes the concept of fresh food fast.
Orzo Asparagus Salad is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Orzo Asparagus Salad is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have orzo asparagus salad using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Orzo Asparagus Salad:
- Make ready 16 oz. orzo pasta
- Make ready 25 asparagus stems, diced
- Make ready 2 medium shallots, chopped
- Get 3 cloves garlic, minced
- Prepare 1 tablespoon virgin olive oil
- Make ready 33 oz. artichoke hearts marinated in oil, drained & rinsed
- Get 1 1/2 cups julienne cut sundried tomatoes
- Make ready 1 tablespoon salt for boiling water
- Get 2 tablespoons fresh lemon juice
- Make ready 3 tablespoons lemon zest
- Take 1/4 cup rice vinegar, unseasoned
- Take 1/2 cup virgin olive oil
- Take 1/2 teaspoon salt
- Make ready 1 teaspoon freshly ground black pepper
- Get 1 teaspoon crushed pepper (optional)
I loved the crunchy asparagus with the tender, lemony orzo. LEMON ORZO ASPARAGUS SALAD — Orzo pasta is cooked with turmeric for wonderful color and flavor, then tossed with fresh asparagus and a lemon vinaigrette in this delicious spring time side dish. Super refreshing yet incredibly sturdy, this Lemony Asparagus Orzo Salad is perfect for a light summer lunch, family picnic or BBQ among friends! Has it been raining loads where you are?
Steps to make Orzo Asparagus Salad:
- 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.
This orzo pasta salad is loaded full of spring asparagus and artichokes. A bit of white wine vinegar and lemon juice make this the perfect salad for an early season picnic or a a springy Easter dinner..recipe: Try this Lemon Orzo Salad with Asparagus and Tomatoes recipe, or contribute your own. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green. This Lemon Orzo with Asparagus is a simple, yet elegant dish that can be served as a side dish or starter or healthy lunch option. Watch how to make delicious salad with orzo, shrimp, and asparagus.
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