Lemon Asparagus Orzo Salad with Dill

A bright, zesty salad combining tender orzo, crisp asparagus, and fresh dill, perfect for a refreshing meal.

Ingredients

• 1 cup orzo
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1/4 cup fresh dill, chopped
• 1 clove garlic, minced
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Cook the orzo according to the package instructions until al dente. Drain and set aside.
2. In a large pot of boiling water, blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Drain and rinse under cold water.
3. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
4. Add the cooked orzo and blanched asparagus to the bowl. Toss to coat with the dressing.
5. Stir in the chopped dill, mixing well to combine all ingredients.
6. Serve immediately or chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

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