Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, orzo asparagus salad. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Orzo Asparagus Salad is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Orzo Asparagus Salad is something that I’ve loved my entire life. They’re nice and they look wonderful.

Meanwhile, bring chicken stock, turmeric and salt to a boil in a large pot. Place the warm orzo in a large bowl and toss with the asparagus, herbs and dressing. Asparagus and Sundried Tomato Orzo Pasta Salad is my new favourite pasta salad!

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook orzo asparagus salad using 15 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Orzo Asparagus Salad:

1. Prepare orzo pasta
2. Prepare asparagus stems, diced
3. Take medium shallots, chopped
4. Make ready garlic, minced
5. Take virgin olive oil
6. Get artichoke hearts marinated in oil, drained & rinsed
7. Take julienne cut sundried tomatoes
8. Make ready salt for boiling water
9. Take fresh lemon juice
10. Get lemon zest
11. Get rice vinegar, unseasoned
12. Prepare virgin olive oil
13. Take salt
14. Take freshly ground black pepper
15. Take crushed pepper (optional)

While the orzo and asparagus are cooking, add chopped spinach, kalamata olives, red onion and walnuts to a large bowl. When the orzo and asparagus are ready, drain and add directly to the spinach This is a dish that goes together quickly, can be doubled easily, and looks beautiful! Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic.

Instructions to make Orzo Asparagus Salad:

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.

Can be served chilled, at room temperature, or heated! Both asparagus and spinach are in season so I've been making this salad a lot lately. It's excellent warm, but sometimes I need to make it ahead to be eaten cold. It seems to help the orzo, which clumps up when cold, separate nicely. Cook orzo in a large pot of boiling, salted water until tender, according to package directions.

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