Don't want to make a hot meal? Then this week you might want to try out this recipe for Lemon Orzo Salad with Asparagus and Tomatoes. You should be able to find the produce in season right now too! To make this dish you'll need to gather:
- 12 oz. orzo
- 1 bunch fresh asparagus, cut into 1-inch pieces
- 1 pint grape or cherry tomatoes, halved
- 1 lemon, zested and juiced
- 4 Tbs. extra virgin olive oil
- 1 clove garlic, minced
- 2 Tbs. fresh parsley, minced
- Kosher salt
- Fresh ground pepper
- Grated Parmigiano Reggiano
Then head over to A Big Mouthful for the recipe!
