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    Lemon Orzo

    Orzo Salad

    • Kellie Chastain

      Lemon orzo salad with asparagus and tomatoes New favorite recipe! I added shrimp and avocado to this. I sautéed the shrimp in olive oil and white wine before tossing them in. Delicious!!! (Would also be good as a side with grilled/baked salmon.)

    • Jennifer Finley

      Lemon Orzo Salad with Asparagus & Tomatoes: Ingredients ― orzo; asparagus; cherry tomatoes, halved; lemon, zested and juiced; extra virgin olive oil; garlic; parsley; salt+pepper; Parmigiano Reggiano, grated. Instructions ― Blach asparagus; place in ice water. Cook orzo; drain; reserve. Add blanched asparagus and tomato halves. Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper; stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano. #Salad #Orzo #abigmouthful

    • Jessica Willette

      Lemon Orzo Salad with Asparagus and Tomatoes.....This is definitely a keeper and a great tasting light summer meal! I'm thinking it might even be just as good with string beans.

    • Olivia Sicignano

      healthy meal ideas: Lemon Orzo Salad with Asparagus and Tomatoes - Simple and Delish!

    • Keri Naumann

      Healthy dinner... orzo, asparagus, and cherry tomatoes

    • Susan May

      Delicious side dish of lemon orzo w/ grape tomato & asparagus 12 oz. orzo 1 bunch fresh asparagus, cut into 1-inch pieces 1 pint grape or cherry tomatoes, halved 1 lemon, zested and juiced 4 Tbs. extra virgin olive oil 1 clove garlic, minced 2 Tbs. fresh parsley, minced Kosher salt Fresh ground pepper Grated Parmigiano Reggiano* Bring 2 large pots of water to boil. Add a big pinch of salt in each. To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green. To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves. Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano. This can be served warm, room temperature or cold.

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