Lemon Orzo with Asparagus
 
Ingredients
  • 1 lb. orzo
  • ½ cup pine nuts, lightly toasted in a dry skillet
  • 3 cups blanched asparagus, cut into 1-inch pieces
  • ½ cup extra-virgin olive oil
  • Zest and juice of one lemon
  • ½ cup freshly grated Parmesan cheese
Instructions
  1. To blanch the asparagus, fill a large deep skillet with water and bring to a boil. Salt the water and drop in the asparagus. Cook the asparagus for 3-5 minutes until just tender. Then remove them from the skillet and immediately place them in a bowl of ice water to stop the cooking. Drain.
  2. Cook the orzo according to the package directions. Drain.
  3. Whisk together the lemon juice, lemon zest and olive oil in a small bowl.
  4. Place the orzo in a large serving bowl and while it is still warm, dress with the lemon juice and olive oil mixture. Toss to coat the orzo with the dressing.
  5. Add the asparagus pieces and pine nuts and mix well.
  6. Stir in the grated Parmesan and season well with salt and pepper.
  7. If not serving immediately, cover and refrigerate. Let orzo come to room temperature prior to serving.
Nutrition Information
Serving size: Serves 6 as a side dish
Recipe by West of the Loop at https://www.westoftheloop.com/2013/06/10/all-about-asparagus/