Simple Way to Make Any-night-of-the-week Orzo Asparagus Salad

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The ingredients needed to make Orzo Asparagus Salad:

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

Steps to make 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.

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