LEMON ORZO WITH ASPARAGUS

LEMON ORZO WITH ASPARAGUS image

Yield 8 servings

Number Of Ingredients 16

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For the Dressing
2 lemons, zested
1/2 cup lemon juice*
3 cloves garlic, crushed
3/4 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
For the Orzo Salad
1 pound thin-stalked asparagus
4 cups chicken stock
4 cups water
1 tablespoon salt
1/4 teaspoon turmeric
3 cups orzo pasta
1/2 cup green onions, whites and stalks, thinly sliced
1 lemon, thinly sliced

Steps:

Dressing 1. Place the lemon zest, juice, garlic, salt, and pepper in a deep-sided bowl. 2. Add the oil in a thin, steady stream while whisking the mixture vigorously to form an emulsion. Set aside. Orzo Salad 1. Prepare the asparagus and lay them in a heat-resistant 9" x 13" Pyrex dish. 2. Pour the boiling water over the asparagus, cover with plastic wrap and let sit until the water is slightly warm. This no-fuss method produces perfectly cooked asparagus. 3. Remove the asparagus to your cutting board and cut diagonally in two-inch pieces. Set aside. 4. Place the chicken stock and water in a large pot and bring to a boil. Add the salt and turmeric and bring back to a boil. 5. Add the orzo and cook until tender-about 10 to 12 minutes. 6. Drain, but do not rinse. 7. Place the hot orzo in a spacious, heat-resistant bowl and add the asparagus and green onions. Whisk the dressing if needed and pour it over the salad. Mix well. Note: The dressing tastes strong until absorbed by the hot orzo. 8. Cool to room temperature. Adjust seasonings as needed before serving. 9. Decorate with the lemon slices.