Lemon Orzo Salad with Asparagus, Spinach, and Feta

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Two peas & their pod

Rating

(36)

Ingredients

1 cup orzo
Salt-about ½ tsp. for boiling water
2 cloves garlic, finely chopped
1 teaspoon olive oil
8 asparagus spears, cut into 1 inch pieces
1 cup packed fresh spinach
Juice of 1 large lemon
1/3 cup feta cheese
Salt and pepper to taste

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Preparation

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Step 1

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.

Step 2

In a small sauce pan, sauté garlic in olive oil. Add in asparagus pieces. Sauté for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.

Step 3

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.

Step 4

Sprinkle feta cheese over the top of the salad. Serve warm. (I also liked the salad cold.)

Chef’s notes

You can adjust the lemon juice quantity based on the lemon size or personal preference.

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other

Lemon Orzo Salad with Asparagus, Spinach, and Feta

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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