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Asparagus and Lemon Orzo

Danelle MC
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Side

Ingredients
  

FOR THE DRESSING

  • Click the link above for the recipe.

FOR THE SALAD

  • 1 pound asparagus
  • 4 cups chicken stock
  • 1/4 teaspoon turmeric
  • 1 teaspoon salt
  • 2 cups orzo pasta
  • 1/4 cup chopped fresh herbs dill, parsley, chives, etc.

Instructions
 

  • In a medium bowl, whisk together ingredients for dressing. Set aside.
  • Wash asparagus and snap off tough end pieces. Lay in a 9×13 inch glass baking dish. Pour boiling water over asparagus to cover. Let stand until water is warm, about 10 minutes. Drain water and cut asparagus into 2-inch pieces.
  • Meanwhile, bring chicken stock, turmeric and salt to a boil in a large pot. Add orzo and cook until tender, 8-10 minutes. Drain but do not rinse.
  • Place the warm orzo in a large bowl and toss with the asparagus, herbs and dressing. Mix well. Serve chilled or at room temperature.