Spring Lemon Orzo Salad with Roasted Asparagus

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese provides a similar tangy flavor with fewer calories.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are a nut-free option that adds crunch.

Preheat the oven to 425°F.

Bring a large pot of water to a boil for the orzo.

Trim the asparagus, removing the bottom one to two inches, and slice into one-inch pieces.

Spread asparagus on a baking sheet, coat with a tiny bit of oil and sprinkle with salt, then toss to coat.

Roast asparagus in the oven for about 15 to 20 minutes.

Make the lemon vinaigrette by juicing fresh lemons to yield about 3 to 4 tablespoons of juice.

Add 1/4 cup of extra virgin olive oil, 1/2 teaspoon of salt, black pepper, and a squeeze of honey to the lemon juice in a jar and shake well.

Thinly slice a shallot and add it to the vinaigrette, then let it sit for about 10 minutes.

Add sliced almonds to the roasting asparagus for the last 2 to 3 minutes to toast them.

Once the orzo is cooked, toss it with some olive oil and thawed frozen peas.

Slice about 1/4 cup of basil just before adding it to the salad.

Combine the orzo and pea mixture with the vinaigrette, then add the roasted asparagus, toasted almonds, and shredded parmesan cheese.

Finish with additional lemon zest and freshly ground black pepper, then toss everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens