LOS ANGELES, May 31, 2014 – Combine fresh lemon and fresh asparagus to create a rich, and savory, side for your picnic.
Lemon & asparagus orzo
Serves-4-6 Total Time: 35 minutes
2 cups orzo
1 large bunch or around 33 spears of medium sized asparagus
4 tablespoons olive oil (save one for the end)
1 lemon juiced
1 lemon zested
1 tablespoon of champagne vinegar
Salt and pepper
Cook the pasta
Chop the asparagus into ¼” pieces
Mince the shallot
Add one tablespoon of the oil to the pan and sauté the shallot until it is clear and aromatic and then add the asparagus.
Season the asparagus and shallot with salt and pepper
Cook the asparagus until it is just starting to get soft (about 5 minutes)
Remove the sauté pan from the fire and set it aside to cool
When the pasta is cooked rinse it with water and add it to a large bowl
Add the asparagus, shallot, lemon zest and lemon juice.
When you are ready to serve the pasta add the vinegar, the rest of the oil and season heavily with salt and pepper.
Serve room temperature (you can also add feta cheese to this recipe for an added zing)
Join Chef Mary and Wine Expert Duane Pemberton to learn more about picnic foods and the wines to pair with them.
Recipes Mary is sharing are:
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