Lemon Orzo Asparagus Salad
Orzo pasta is cooked with turmeric for wonderful color and flavor, then tossed with fresh asparagus and a lemon vinaigrette in this delicious spring time side dish.
Servings: 6 servings
Calories: 290kcal
Ingredients
- 1/3 cup lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
- 1 pound asparagus
- 4 cups chicken stock
- 1/4 teaspoon turmeric
- 1 teaspoon salt
- 2 cups orzo pasta
- 1/4 cup chopped fresh herbs dill, parsley, chives, etc.
Instructions
- In a medium bowl, whisk together ingredients for dressing. Set aside.
- Wash asparagus and snap off tough end pieces. Lay in a 9x13 inch glass baking dish. Pour boiling water over asparagus to cover. Let stand until water is warm, about 10 minutes. Drain water and cut asparagus into 2-inch pieces.
- Meanwhile, bring chicken stock, turmeric and salt to a boil in a large pot. Add orzo and cook until tender, 8-10 minutes. Drain but do not rinse.
- Place the warm orzo in a large bowl and toss with the asparagus, herbs and dressing. Mix well. Serve chilled or at room temperature.
Nutrition
Serving: 1g | Calories: 290kcal | Carbohydrates: 31g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 5mg | Sodium: 687mg | Fiber: 3g | Sugar: 5g