Seasons play such a huge role in the way I cook. I don’t know about you, but nothing sounds worse to me than a bowl of soup in June but let it be November and it’s my favorite food. I can never convince Cason to grill out (I’m still not sure how a grill works) during the cold months but during the spring and summer times, it seems like that’s all we do. Sides are always a tough call in the summer because you don’t want anything too heavy. Kaki made the most perfect summer salad at our last Bupper Club and I’ve been dying to make it ever since. It would seriously be the perfect dish to bring to your next BBQ or picnic!
Lemon Orzo Salad Recipe
Serving size: 6-8
:: 12 oz. orzo
:: 1 bunch fresh asparagus, cut into 1-inch pieces
:: 1 pint grape tomatoes, halved
:: 1 lemon, zested and juiced
:: 4 tablespoons olive oil
:: 1 clove of garlic, minced
:: 2 tablespoons parsley, minced
:: fresh ground pepper
:: grated parmesan cheese
Step 1 | Bring two large pots to a boil. Add a dash or two of salt to each pot. To the first pot add asparagus and blanch. To blanch the asparagus you will place it in boiling water for 3-4 minutes depending on how thick your asparagus is. Then immediately remove asparagus from boiling water and place in a bowl of ice water to stop the cooking and keep them green.
Step 2 | In the second pot add orzo and cook according to package directions. Once the orzo is ready, drain and place in a large bowl. Add in your blanched asparagus and halved tomatoes.
Step 3 | Combine olive oil, lemon zest, lemon juice, garlic, salt, and pepper in a small bowl and mix together. Stir dressing into orzo and veggies. Lastly, stir in your parsley and parmesan cheese and you’re done!
You can eat the salad immediately at more of a room temperature or refrigerate for a couple hours and serve cold. I had the salad both ways and really enjoyed both. Bon appetit!