By Julie White
With asparagus coming into season for spring, this is a really nice, easy recipe. It comes from my swimming buddy Janine. Thank you, Janine! We both love to cook and recently went to the spice store in Hillcrest called Penzey’s. It is worth a trip just to see all of the interesting and unusual spices, mixtures and extracts. It is really a fun place for anyone who likes to cook or bake.
- 1 bunch of fresh asparagus, ends cut and trimmed into 1-inch pieces
- 1 16-ounce box of orzo pasta
- 2/3 cup flat leaf Italian parsley, chopped
- Zest of 1 lemon
- Juice from 1 lemon (about 1/3 of a cup)
- 1 cup crumbled feta cheese
- 2 tablespoons plain yogurt or sour cream
- Pinch of each: sugar, salt and black pepper
- 1/3 cup extra virgin olive oil
In a large pot of salted boiling water, blanch the asparagus for two to three minutes. Remove to drain and cool.
In the same pot of water, cook the Orzo according to package directions. About nine minutes cooking time.
Drain and rinse with cool water. In a large serving bowl, combine the asparagus, feta, orzo, parsley and lemon zest.
In a small bowl, whisk together the lemon juice, yogurt or sour cream, sugar, salt, pepper and oil.
Toss and refrigerate until serving time. Can be served at room temperature. It would make a complete meal if you added cooked shrimp.
— Finally, my winter fat is gone. Now I have spring rolls.