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15 ingredients, 8 steps, cooking Orzo Asparagus Salad

Good Evening my mother, at this time you can present recipe Orzo Asparagus Salad with 15 ingredients and 8 steps. Below this is how to cook, please carefully carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 15 ingredients and 8 stages of easy cooking Orzo Asparagus Salad.

Ingredients for Orzo Asparagus Salad

1. You need 16 oz. : orzo pasta.
2. It’s 25 : asparagus stems, diced.
3. It’s 2 : medium shallots, chopped.
4. Prepare 3 cloves : garlic, minced.
5. You need 1 tablespoon : virgin olive oil.
6. You need 33 oz. : artichoke hearts marinated in oil, drained & rinsed.
7. Prepare 1 1/2 cups : julienne cut sundried tomatoes.
8. It’s 1 tablespoon : salt for boiling water.
9. Prepare 2 tablespoons : fresh lemon juice.
10. It’s 3 tablespoons : lemon zest.
11. It’s 1/4 cup : rice vinegar, unseasoned.
12. Prepare 1/2 cup : virgin olive oil.
13. Prepare 1/2 teaspoon : salt.
14. It’s 1 teaspoon : freshly ground black pepper.
15. You need 1 teaspoon : crushed pepper (optional).

If all cooking materials Orzo Asparagus Salad it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Stages Cooking Orzo Asparagus Salad

1. Julienne cut asparagus into 2 inch pieces and boil in salted water in stockpot until tender, but still bright green. Drain, rinse in cold water and place in large bowl.
   
2. Pull asparagus out with slotted spoon and cook orzo in the asparagus water until al dente, approximately 8 minutes. Drain and add to asparagus.
   
3. Add sundried tomatoes to asparagus bowl.
   
4. In small sauté pan, cook chopped shallots and minced garlic in 1 tablespoon olive oil until tender. Add to asparagus bowl.
   
5. Add artichoke hearts that were drained, rinsed and quartered to asparagus bowl.
   
6. In separate bowl, combine lemon juice, rice vinegar, salt, and crushed pepper. Whisk and pour over asparagus bowl.
   
7. Add lemon zest to asparagus and gently fold all ingredients with a large spoon.
   
8. Place bowl in refrigerator for at least 2 hours.
   
9. Finish and Enjoy.

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