Sunday, April 26, 2015

Asparagus Orzo Salad

Print Friendly and PDF
Here's a lemony asparagus salad that is refreshing and a great side dish for your next barbeque meal. You can make it ahead of time, and add the remaining dressing right before serving.

1 bunch thin asparagus, cut in 1" pieces
5 oz. orzo
1 cup feta cheese, crumbled
2/3 cup flat leaf parsley, chopped
Zest of 1 lemon
1/3 cup lemon juice
1 T sour cream or plain yogurt
1-1/2 tsp sugar
3/4 tsp salt
1/4 tsp pepper
1/2 cup extra virgin olive oil

Blanche asparagus in boiling water for 2 min., rinse in cold water and drain. Cook orzo in boiling water for 8-9 min., then rinse in cold water and drain. Mix the lemon zest, lemon juice, yogurt, sugar, salt, pepper and olive oil. Reserve 1/4 cup of the dressing for later use. In a large bowl, mix the orzo, feta, parsley, asparagus and dressing. Refrigerate until serving time. Add the remaining dressing and gently toss ingredients.

No comments: