A fresh, bright and satisfying side dish Prep & Cooking: 30 minutes Serves: 6-8 Main Ingredients: 1 cup orzo pasta (uncooked) 1 bell pepper, diced 1 ½ cups asparagus, chopped (approximately 15-20 stalks) 1 tbsp extra virgin olive oil 1 cups cherry or grape tomatoes, quartered Dressing: 1 tbsp extra virgin olive oil Juice of one lemon (approximately 2-3 tablespoons) 1 tsp agave nectar OR sugar 2 tsp Dijon mustard – use the mustard you have on hand 1 ½ tsp white vinegar 1 tsp each salt & pepper 3 tbsp fresh dill, chopped Method: Cook orzo according to package direction, drain water and set aside to cool. While the orzo is cooking take a few minutes to prepare the dressing. To mix the dressing you will need either a small bowl and a whisk or fork, or a jar with a secure, tight lid. Pour 2 tbsp olive oil, lemon juice, agave nectar, mustard, vinegar salt, pepper and dill into your container of choice. Whisk together or shake a lidded container until all ingredients are incorporated. In a small non-stick pan, heat 1 tbsp of olive oil over medium-low heat, add chopped asparagus and stir occasionally to avoid burning until asparagus is heated through. This should take 3-5 minutes. While asparagus is cooking, chop the bell pepper into pieces similar in size to the asparagus and quarter your tomatoes. Transfer cooled pasta to a large bowl and pour dressing over, toss to coat. Add warm asparagus, bell pepper and tomatoes and stir to incorporate. Allow salad to cool in the refrigerator or eat right away. Optional: Garnish with additional chopped dill and lemon zest. Tips & Variations:
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