3F Kitchen - Spring Asparagus and Zucchini Orzo Salad / Vegan

Name: 3F Kitchen - Spring Asparagus and Zucchini Orzo Salad / Vegan
Total time: 1800 s
Cuisine: American
Ingredients: 1 zucchini; 3-4 asparagus spears; 6-8 pitted black olives; 1 serving orzo; about 2-3 tablespoons olive oil; juice of 1/2 lemon; black pepper to taste; sea salt to taste; 1/2-1 tablespoon white wine vinegar; dried cilantro to taste

3F Kitchen @cook_6828312

Ever since Da Ji came to my house, I've had an extra morning task: cleaning the shower attacked by Da Ji's random urination. So, the dishes on the table lately have been all about being quick, efficient, and precise. Green zucchini and crisp asparagus are regulars in the fridge during spring and summer. Both don't need much seasoning; their light, natural flavors are refreshing and irresistible. In the process of finely dicing, I find a bit of calm and peace, without the frantic rush. Cooking has become a meditative ritual.

3F Kitchen @cook_6828312

Saved

Ingredients

30 minutes

Ingredients
1zucchini
3-4asparagus spears
6-8pitted black olives
1serving orzo
about 2-3 tablespoons olive oil
juice of 1/2 lemon
black pepper to taste
sea salt to taste
1/2-1 tablespoonwhite wine vinegar
dried cilantro to taste

Saved

Steps

30 minutes

1

Boil salted water in a pot and cook the orzo according to package instructions.
2

Slice the black olives, wash and dice the zucchini, peel and dice the asparagus. Blanch the asparagus in the pot 2 minutes before the orzo is done.
3

In a bowl, mix olive oil, white wine vinegar, lemon juice, black pepper, and sea salt. Taste and adjust the seasoning.
4

Drain the orzo and asparagus, add the sliced olives and diced zucchini, then drizzle with the lemon vinaigrette and mix well. Sprinkle with dried cilantro.