Here’s a quick and tasty pasta salad that highlights fresh asparagus. Lemony and fresh, it’s great for lunch, and keeps for several days in the fridge. I grow several herbs in my garden including the fresh oregano I use in this salad.
1 cup dry orzo
1 bunch fresh asparagus, cut into 1 inch chunks
juice and zest of one large or two small lemons
1/2 cup good quality olive oil
3/4 (approx.) cup crumbled feta cheese
2 TB chopped fresh thyme, oregano or marjoram
salt – to taste
Bring pot of water to boil. Add orzo and cook for 6 minutes. Add fresh asparagus to the cooking orzo and cook for 3 more minutes. Drain and rinse under cold water. Dress the orzo and asparagus with lemon juice, zest, olive oil, feta, herbs and salt. Can be eaten cold or room temp.