Polly Orzo Salad With Asparagus And Lemon Recipes

LEMON ORZO SALAD WITH ASPARAGUS AND TOMATOES

Lemon Orzo Salad With Asparagus and Tomatoes image

This recipe is really light and refreshing. I had this at a BBQ and loved it, so I made it tonight. Mine tasted a lot more lemony. It was great, but I'll probably use a little less lemon zest next time. I served the cheese on the side to allow my guests to choose if they wanted to add it or not. It comes from this website: http://www.abigmouthful.com/lemon-orzo-salad-with-asparagus-and-tomatoes/

Provided by Tashi123

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces orzo pasta
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape tomatoes or 1 pint cherry tomatoes, halved
1 lemon, zested and juiced
4 tablespoons extra virgin olive oil
1 garlic clove, minced
2 tablespoons fresh parsley, minced
kosher salt
fresh ground pepper
parmigiano-reggiano cheese, grated (optional)

Steps:

Bring 2 large pots of water to boil. Add a big pinch of salt in each.
To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
To the second pot, add the orzo. 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 and grated Parmigiano Reggiano (omit the cheese to make this vegan.)
This can be served warm, room temperature or cold.

LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS

Lemony Orzo With Asparagus and Garlic Bread Crumbs image

Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible.

Provided by Ali Slagle

Categories brunch, dinner, lunch, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt and black pepper
1 cup orzo
1 pound asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick)
5 tablespoons extra-virgin olive oil
1 teaspoon lemon zest plus 3 tablespoons lemon juice, plus more as needed (from about 1 large lemon)
1/2 cup panko or homemade bread crumbs
1 small garlic clove, finely grated
1/4 cup finely grated Parmesan, plus more for serving
1/2 cup fresh dill, mint or parsley leaves (or any combination), torn if large

Steps:

Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.

POLLY ORZO SALAD WITH ASPARAGUS AND LEMON

POLLY ORZO SALAD WITH ASPARAGUS AND LEMON image

Categories Pasta

Number Of Ingredients 8

Ingredients

1 pound orzo
1 teaspoon dijon mustard
1/2 cup olive oil
2 lemons zested and juiced
salt and pepper
2 bunches asparagus, blanched and chopped
1 bunch scallions, thinly sliced
5 ounces feta cheese, chopped in small pieces

Steps:

bring a large pot of salted water to a boil add orzo and cook until tender but firm. drain. whisk together mustard, olive oil, lemon zest, lemon juice,... season with salt and pepper add dressing to slightly cooled orzo toss with scallions, asparagus and feta. serve warm or cold

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