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Orzo with Lemon and Asparagus

INGREDIENTS:

For the dressing

1 lemon zested juice from 1 lemon

3 cloves garlic minced

salt and pepper to taste

1/4 cup olive oil

For the orzo

1 lb asparagus

2 cups chicken broth

2 cups water

1 tsp salt

1/4 tsp tumeric

1 1/2 cup dry orzo pasta

DIRECTIONS:

1. Place the lemon zest, juice, garlic, salt, and pepper in a deep medium bowl.

2. Add oil and whisk until it emulsifies a bit. Set aside.

Orzo

1. Steam asparagus and shock in cold water so they maintain their color. Cut the asparagus stalks into 2 inch pieces.

2. Place the chicken broth and water in a large pot and bring to a boil. Add the salt and turmeric

and bring back to a boil. Add the orzo and cook until tender, about 10

minutes.

3. Drain orzo, but do not rinse it. Place the hot orzo in a large bowl, add

the asparagus. Whisk the dressing if needed and pour it over the salad.

Mix well. This is great served room temperature.