The Fourth of July has passed, but as we near the end of asparagus season, let’s celebrate one of our favorite veggies with a grand finale. No need to drive to Wisconsin to make it great!
Here’s a recipe for asparagus orzo salad courtesy of our beloved member Linnea Hautman, sampled by Sophie. Our Lemony Herb Salad Girl dressing works great too!
1 bunch thin asparagus, trimmed and cut into 1-inch pieces
1 box (16 oz) orzo pasta
1 cup crumbled feta cheese
2/3 cup flat Italian parsley leaves, chopped
Zest of 1 lemon (about 1 tbsp)
1/3 cup fresh lemon juice
1 tablespoon plain yogurt or sour cream
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
- Bring a large pot of lightly salted water to a boil. Blanch asparagus in boiling water for 2 minutes. Remove to a bowl with a slotted spoon and run under cold water to stop cooking. Return water to boiling. Add orzo and cook according to package directions, about 9 minutes. Drain and rinse with cold water.
- In a large serving bowl, combine orzo, asparagus, feta, parsley and lemon zest. In a medium bowl, whisk lemon juice, yogurt, sugar, 1/4 tsp of the salt, the pepper and oil. Set aside 1/4 cup of the dressing; add remaining dressing to salad along with remaining 1/2 tsp salt. Toss to combine; refrigerate until serving.
- Immediately before serving, toss salad with reserved 1/4 cup dressing. Serve chilled or at room temperature.
Nutrition Information for Asparagus Orzo Salad:
Servings Per Recipe: 12
PER SERVING: 268 cal., 13 g total fat (3 g sat. fat), 12 mg chol., 263 mg sodium, 31 g carb. (2 g fiber), 7 g pro.
Sophie’s comments: SO SO EASY TO MAKE besides lemon zesting, but that just takes time! The perfect balance of a light summer taste and a filling meal. Why must asparagus season end?