To one pot, add asparagus and blanch
To second pot, add orzo and 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.
This can be served war, room temperature or cold.
Note: if you want to add cheese, add shredded Parmigiano Reggiano.
Source: A Big Mouthful
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