I found this side dish on A Big Mouthful and I am so glad I did. We absolutely loved everything about it. It was light, healthy, and full of flavor. The lemon gave the orzo a nice summery feel and the asparagus and tomatoes made it seem a little more hearty. I served this delicious salad with the Paprika Panko Crusted Chicken Thighs and the Italian Salad with Fresh Basil Vinaigrette. The whole meal was delicious but the orzo was my favorite part of dinner . My husband took the leftovers to work the next day and he said it was really tasty.
Boil a pot of salted water over high heat. Add the orzo and cook per instructions. Add the chopped asparagus to the boiling water/orzo 2 minutes before the orzo finishes cooking. Drain the orzo and asparagus.
Heat the olive oil in a skillet over medium heat. Add the garlic and cook, stirring constantly, for 1 minute. Add the orzo and asparagus to the skillet and toss to coat evenly. Add the lemon juice, zest, tomatoes, sea salt and freshly cracked pepper, to taste then gently mix until well combined. Place into a serving dish then top with freshly chopped parsley and Parmesan if desired. Enjoy.
The winner of the Spicy Apron is comment number 94:
Susan Martin — May 4, 2012
Thanks for posting the giveaway- think the tangerine flowers apron is my fav. Been following your site for quite a while and think you are the greatest! Thanks for the great recipes , beautiful photography, and easy to print feature.
Congratulations Susan! Please check out Spicy Apron’s website to choose the apron of your choice (worth $29.99 or less). E-mail me the apron you have chosen and your mailing address so Spicy Aprons can get it into the mail to you right away.