Lemon Orzo Salad with Asparagus and Tomatoes
- 6 oz of orzo, cooked per instructions
- 6 asparagus spears, chopped into thirds
- 1 tbsp olive oil
- 2 cloves of garlic, minced
- Handful of grape tomatoes, sliced in half lengthwise
- Zest and juice from half a lemon
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp fresh parsley, chopped
- Parmesan cheese
- This recipe is vegetarian
- Produce
- Asparagus spears (6)
- Garlic (2 cloves)
- Grape tomatoes (1 Handful)
- Lemon, Zest and juice from (1/2)
- Parsley, fresh (1 tbsp)
- Cooking & Baking
- Olive oil (1 tbsp)
- Sea salt and freshly cracked pepper (1)
- Pasta & Grains
- Orzo (6 oz)
- Dairy
- Parmesan cheese (1)
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Published May 7, 2012 (9 months ago).
186 people saved this recipe.
