Lemon Orzo Pasta Salad with Asparagus

Lemon Orzo Pasta Salad with Asparagus

This salad is refreshing and delicious!  I always make it in the spring when I have asparagus from our own patch.

Ingredients                                                             Serves 8
Dressing:
2 lemons, zested
1/2 c. lemon juice*
3 cloves garlic, crushed
3/4 teaspoon salt
1 teaspoon black pepper
1/2 c. extra virgin olive oil

Orzo Salad:
1 lb. thin-stalked asparagus
4 c. chicken stock
4 c. water
1 tablespoon salt
1/4 teaspoon tumeric
3 c. orzo pasta
1/2 c. thinly sliced green onions, whites and greens
1 lemon, thinly sliced

*Add more lemon juice directly to the cooled, finished salad if you like a sharper flavor.

DIRECTIONS
Dressing:
1. Place the lemon zest, juice, garlic, salt and pepper in a deep-sided bowl.
2. Add the oil in a thin stream while whisking the mixture vigorously to form an emulsion.  Set aside.

Orzo Salad:
1. Prepare the asparagus and lay the stalks in a heat-resistant 9" x 13" dish.
2. Pour boiling water over the asparagus, cover with plastic wrap and let sit until the water is slightly warm.  This no-fuss method produces perfectly cooked asparagus.
3. Remove the asparagus to your cutting board and cut diagonally in one inch pieces.  Set aside.
4. Place the chicken stock and 4 cups water in a large pot and bring to a boil.  Add the salt and tumeric and bring back to a boil.
5. Add the orzo and cook until tender - about 8 - 10 minutes.
6. Drain orzo but do not rinse.
7. Place the hot orzo in a spacious, heat-resistant bowl and add the asparagus and green onions.  Whisk the dressing if needed and pour it over the salad.  Mix well.
8. This salad is good hot, warm, or cold.