Spring Orzo Asparagus (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 ounces feta cheese, crumbled
02 -
1 1/2 cups asparagus, chopped
03 -
3 tablespoons fresh mint, chopped
04 -
4-5 cups arugula leaves
05 -
1 cup green peas
06 -
8 ounces orzo pasta
07 -
3 tablespoons fresh basil, chopped
→ Seasonings
08 -
Black pepper, as needed
09 -
Salt, as needed
→ Vinaigrette
10 -
Juice and zest from 1/2 lemon
11 -
2 tablespoons vinegar (red wine)
12 -
Pinch of ground black pepper
13 -
Thinly sliced shallots (1 large or 2 small)
14 -
1/3 cup olive oil (extra virgin)
15 -
1 teaspoon honey
16 -
Pinch of salt
17 -
1/2 teaspoon Dijon mustard
# Instructions:
01 -
Warm up olive oil in a skillet over medium heat, then toss in the sliced shallots. Stir often to make sure they turn golden but don't scorch. Pour the sautéed shallots and oil into a jar or bowl. Stir in the honey, mustard, vinegar, lemon juice and zest, along with a pinch of salt and pepper. Let it sit for a while to bring out the flavors fully.
02 -
Follow the cooking instructions on the orzo package, usually boiling it in salted water until it's tender. Drain well and keep it to the side for later.
03 -
With the same skillet used earlier, drizzle a bit more olive oil and heat over medium. Add the prepared asparagus pieces and sauté them, stirring occasionally, until soft (takes about 3-4 minutes).
04 -
Grab a big bowl and combine your cooked orzo, sautéed asparagus, and the vinaigrette you prepared earlier. Toss in the arugula, green peas, freshly chopped mint, basil, and feta. Mix everything thoroughly. Season with more salt and pepper if needed. Serve right away!