Asparagus Orzo Salad
Servings: 5
Ingredients
Asparagus Orzo Salad
- 1 bundle asparagus
- 3 tbsp olive oil, divided
- 1 shallot thinly sliced
- 1 cup peas, fresh or frozen
- 1 cup orzo
- ½ cup sundried tomatoes
- ⅔ cup grated parmesan cheese
- ¾ cup italian parsley chopped
- salt and pepper to taste
- 3 oz medium shrimp ( about 10 shrimp) peeled and deveined. Season with salt and fresh ground pepper
Lemon Vinaigrette
- ½ cup olive oil
- juice of 1 large lemon. Use 1½ lemons if small.
- 1½ tbsp honey
- 1 tbsp creamy dijon mustard
- 1 tsp salt
- 2 tbsp chopped dill
Instructions
Lemon Vinaigrette
- In a small bowl, whisk together olive oil, lemon juice, dijon mustard, honey, salt chopped dill and set aside.
Asparagus Orzo Salad
- Wash asparagus and pat dry with paper towels. Trim one inch of asparagus ends with a knife then peel lower ends (about one-third) with a vegetable peeler. If spears are thin, then trim lower ends with a knife. Cut remaining stalks in a slant.
- Bring pot to a boil. Use some of the boiled water to rehydrate sundried tomatoes. Leave for 10-15 minutes or until tomatoes are tender. Drain water, and squeeze out excess water with your hands. Rough chop sundried tomatoes and set aside.
- Add salt to boiling water and cook orzo according to instructions on the box. Once done, drain and transfer to a large bowl. Stir in 1 tablespoon lemon vinaigrette, chopped parsley, sundried tomatoes and half of parmesan cheese and mix until well combined and set aside.
- Heat cast-iron skillet over medium high heat and add 1 tablespoon olive oil. Add asparagus, and cook for 7-8 minutes. Toss asparagus occasionally to prevent over charring. Reduce heat to medium, add one tablespoon olive oil and stir in shallots to combine. Once shallots are translucent, toss in peas, then add salt and pepper to taste. Transfer asparagus mixture to a plate and set aside.
- Using the same skillet over medium heat, add one table spoon olive oil. Sauté shrimp for about 2 minutes. Remove from heat and set aside.
- Add asparagus mixture, rest of parmesan cheese and vinaigrette to the orzo mixture and mix until combined.
- Serve the salad chilled or at room temperature. Transfer orzo salad to an individual bowl and add sautéed shrimp on top of salad serving.