This springtime salad came about when I had leftover asparagus and orzo, which I tossed with a lemon vinaigrette, fresh herbs, and capers. Serve it alone or as a side dish to grilled salmon.
| ||1 || lemon, zested and juiced |
| ||¼ || cup plus 2 Tablespoons extra-virgin olive oil |
| ||1 || bunch green onions, trimmed and chopped |
| ||2 || cups asparagus, cut into ½-inch lengths, cooked until just tender (see Note) |
| ||4 || cups cooked orzo pasta, drained (about 2½ cups dried) |
| ||2 || Tbsp. chopped fresh dill or Italian parsley |
| ||1 || Tbsp. chopped fresh mint |
| ||2 || Tbsp. capers, rinsed and drained |
| ||~ || Salt and freshly ground black pepper |
- In a large bowl, whisk together the lemon zest and juice with the olive oil. Add the chopped green onions, cooked asparagus, cooked orzo, herbs, and capers. Toss until the pasta is coated with the dressing, then season to taste with salt and freshly ground black pepper.
You can use an asparagus steamer to make asparagus. You can also steam it in an ordinary steamer insert or blanch it quickly in boiling water. If you prefer a roasted flavor (and the asparagus spears aren’t too thick), pan-fry them quickly in a little olive oil.