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Lemon Asparagus Orzo Salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 6
Author: Cooking Maniac
Ingredients
  • For the dressing
  • 1 lemon zested
  • juice from 2 lemon
  • 2 cloves garlic finely minced
  • salt and pepper to taste
  • ΒΌ cup olive oil
  • 2 Tablespoon fresh Thyme
  • 1/8 teaspoon crushed red pepper OPTIONAL
  • For the orzo
  • 1 lb asparagus
  • 2 cups Vegetable broth
  • 2 cups water
  • 1 tsp salt
  • 1 can chick peas drained
  • 2 cups dry orzo pasta
Instructions
  1. Dressing
  2. Place the lemon zest, juice, garlic, salt, thyme and pepper in a deep bowl.
  3. Add oil and whisk until it emulsifies. Alternately you can toss them all in a jar and shake until the dressing comes together. Set aside.
  4. Orzo
  5. Bring some water to boil in a medium pot. Cut off the end pieces off the asparagus. Cut the asparagus stalks into 2 inch pieces. Put the asparagus in the water and allow to boil for about 1 minute. Drain the water.
  6. Place the vegetable broth and water in a large pot and bring to a boil. Add the salt and bring back to a boil. Add the orzo and cook until tender, about 10 minutes.
  7. Drain orzo. Place the hot orzo in a large bowl, add the asparagus and chick peas. Whisk the dressing if needed and pour it over the salad. Toss well.
  8. If you don't want to make this vegan- you can add 1 tablespoon butter and 1/4 grated parmesan cheese.