Lemon Orzo Salad with Asparagus, Spinach, and Feta
Recipe from Two Peas and Their Pod
Prevent your screen from going dark
Ingredients
1cuporzo
Salt-about 1/2 tsp. for boiling water
2clovesgarlicfinely chopped
1teaspoonolive oil
8asparagus spearscut into 1 inch pieces
1cuppacked fresh spinach
Juice of 1 large lemon
1/3cupfeta cheese
Salt and pepperto taste
Instructions
In a medium sauce pan, bring 4 cups of water to boil. Add the salt. Stir in orzo. Cook until tender, about 10 minutes. Drain orzo and set aside.
In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.
Put the orzo in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over the orzo and vegetables. Stir. Season with salt and pepper. Taste-add more lemon juice if you wish. The lemon I used was huge, so I only needed to use one lemon. If you need more juice, go ahead.
Sprinkle feta cheese over the top of the salad. Serve warm. (I also liked the salad cold.)