- 1 Cup of uncooked Orzo
- Cherry Tomatoes
- Fresh Asparagus
- 2 Tablespoons of Extra Virgin Olive Oil
- 1/2- Lemon juiced and zested
- 1 teaspoon minced garlic
- 3/4 teaspoon dried parsley or a couple tablespoons of fresh
- Sea Salt
- Fresh Grated Parmigiano Reggiano
Make sure you don't over cook it. After it is cooked place asparagus in a bowl of ice to stop it from further cooking and keep them green.
In a small bowl combine lemon juice, zest, garlic, and dried parsley. Pour over orzo and stir in asparagus, tomato halves, and parmesan cheese. Salt and pepper to taste.
This can either be served warm or cold. We prefer to serve it cold.
This recipe was featured on the Marvelous May Menu, be sure to check out the rest of the May Menu.