Spring Orzo with Asparagus, Lemon and Dill
INGREDIENTS
| 6-7 oz. | Orzo, cook according to directions |
| 2 T | Lemon Dill Olive Oil |
| 1 tsp | Shallot, diced |
| 3 tsp | Garlic cloves, diced |
| 1 Bunch | Asparagus, trimmed and cut into pieces |
| 1 Cup | Snap Peas |
| 1-2 | Lemons |
| 1 | Lemon zested |
| ½ Cup | Fresh Dill |
| Salt and Pepper to taste | |
| Crumbles Feta, optional |
Directions
Cook orzo according to directions. In a large skillet, heat oil over medium heat. Add diced shallot and garlic and saute’ until golden and fragrant. Add asparagus and peas. Saute’ for 5-7 minutes until al dente. Add zest of one lemon and salt and pepper to taste. Drain pasta and reserve some pasta water. Add drained orzo, pasta water and juice of ½ or whole lemon to skillet. Fold in fresh dill and crumbled feta. Serve immediately.
IF serving as a cold salad:
Let sauteed asparagus mixture cool in a bowl and rinse cooked orzo in cold water. Add orzo to the bowl with asparagus mixture, a little lemon dill olive oil and lemon juice; mix and refrigerate. Fold in fresh dill and crumbled feta before serving.