If you just can’t wait until the heat of summer for tomatoes with flavor (tomatoes in plastic cartons don’t cut it), make a beeline to Brogue Hydroponics! The tomatoes were perfect in my Asparagus Orzo Salad! This salad is fresh, bright, simple and can be on the table or packed for lunch in under 30 minutes.
It never fails. I head to market with the best intentions. Tomatoes and Groff’s asparagus… until I see Wendy Jo’s iced animal cookies. You know, the cookies with the google eyes. Today it was the animal cookies then gigantic croissants from Rick’s Breads. Wait for it. Then finikia from Yasou! I need a market chaperone.
This salad makes a lovely, light dinner. I saved some of the sweets for weekend nibbling. It’s all good. Tuesday will be here soon enough (more Wendy Jo animal cookies)!
- 1 cup dry orzo noodles (use gluten-free noodles, if required)
- 1 bunch asparagus, tough ends removed and cut into 1-inch pieces
- 2 cups fresh spinach, chopped
- 1 - 1½ cup tomatoes, diced
- ½ cup crumbled feta or chèvre cheese (substitute with a vegan cheese for a vegan salad)
- ¼ cup walnuts
- 2 tablespoons chopped fresh dill or basil
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- Cracked pepper
- Prepare orzo per package instructions. Set aside to cool.
- Blanch the asparagus in a pot of boiling water for 2 minutes. Remove and put into ice water.
- In a large bowl combine the orzo, cooled and drained asparagus, spinach, tomatoes, feta, walnuts, dill, lemon juice, and oil. Season with salt and pepper and serve.
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