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Lemon Orzo Salad with Asparagus and Tomatoes

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 5
Course: Side Dish
Cuisine: Italian

Ingredients

  • 6 oz of orzo cooked per instructions
  • 6 asparagus spears chopped into thirds
  • 1 tbsp olive oil
  • 2 cloves of garlic minced
  • A handful of grape tomatoes sliced in half lengthwise
  • Zest and juice from half a lemon
  • Sea Salt and Freshly Cracked Pepper to taste
  • 1 tbsp fresh parsley chopped
  • Parmesan Cheese

Instructions

    Cup of Yum
  1. Boil a large pot of well-salted water over high heat. Add the orzo and cook per instructions.
  2. Add the chopped asparagus to the boiling water/orzo 2 minutes before the orzo finishes cooking.
  3. Drain the orzo and asparagus, reserving ¼ cup of the cooking liquid.
  4. Heat the olive oil in a skillet over medium heat. Add the garlic and cook, stirring constantly, for 1 minute.
  5. Add the orzo and asparagus to the skillet, then toss to coat evenly.
  6. Add the lemon juice, zest, tomatoes, sea salt, and freshly cracked pepper, to taste, then gently mix until well combined. Add some reserved cooking liquid as needed.
  7. Place into a serving dish, then top with freshly chopped parsley and Parmesan if desired. Enjoy.