Orzo Asparagus Salad
This recipe was inspired by a delicious salad served at my niece's wedding. Can be prepared the day before.
Orzo Asparagus Salad
This recipe was inspired by a delicious salad served at my niece's wedding. Can be prepared the day before.
Cooking Instructions
- 1
Julienne cut asparagus into 2 inch pieces and boil in salted water in stockpot until tender, but still bright green. Drain, rinse in cold water and place in large bowl.
- 2
Pull asparagus out with slotted spoon and cook orzo in the asparagus water until al dente, approximately 8 minutes. Drain and add to asparagus.
- 3
Add sundried tomatoes to asparagus bowl.
- 4
In small sauté pan, cook chopped shallots and minced garlic in 1 tablespoon olive oil until tender. Add to asparagus bowl.
- 5
Add artichoke hearts that were drained, rinsed and quartered to asparagus bowl.
- 6
In separate bowl, combine lemon juice, rice vinegar, salt, and crushed pepper. Whisk and pour over asparagus bowl.
- 7
Add lemon zest to asparagus and gently fold all ingredients with a large spoon.
- 8
Place bowl in refrigerator for at least 2 hours.
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