Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, orzo asparagus salad. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Meanwhile, bring chicken stock, turmeric and salt to a boil in a large pot. Place the warm orzo in a large bowl and toss with the asparagus, herbs and dressing. How to make lemon orzo with asparagus Dressing.

Orzo Asparagus Salad is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Orzo Asparagus Salad is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have orzo asparagus salad using 15 ingredients and 8 steps. Here is how you can achieve 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. Get virgin olive oil
6. Prepare artichoke hearts marinated in oil, drained & rinsed
7. Prepare julienne cut sundried tomatoes
8. Make ready salt for boiling water
9. Get fresh lemon juice
10. Prepare lemon zest
11. Get rice vinegar, unseasoned
12. Make ready virgin olive oil
13. Take salt
14. Prepare freshly ground black pepper
15. Take crushed pepper (optional)

While the orzo and asparagus are cooking, add chopped spinach, kalamata olives, red onion and walnuts to a large bowl. When the orzo and asparagus are ready, drain and add directly to the spinach Both asparagus and spinach are in season so I've been making this salad a lot lately. It's excellent warm, but sometimes I need to make it ahead to be eaten cold. It seems to help the orzo, which clumps up when cold, separate nicely.

Instructions 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.

This is a dish that goes together quickly, can be doubled easily, and looks beautiful! Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated! Cook orzo in a large pot of boiling, salted water until tender, according to package directions.

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