Authentic home cooking from Taiwan, with US measurements. 
3F Kitchen - Spring Asparagus and Zucchini Orzo Salad / Vegan
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 - Spring Asparagus and Zucchini Orzo Salad / Vegan
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.
Open in Cookpad AppSteps
- 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.
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