Prep 5 mins
Cook 15 mins
A yummy and simple way to use fresh asparagus. I was inspired to write this recipe after watching my almost-4-year-old picky eater gobble up a mixture of orzo and sundried tomatos at Trader Joe's. The asparagus can easily be changed to another vegetable; I have successfully used brussels sprouts with a very pleasing result.
- 1 bunch asparagus, aprox. 1 lb
- 1 tablespoon extra virgin olive oil
- 2 -3 garlic cloves, chopped
- 1 dash sea salt
- 6 ounces orzo pasta
- 6 sun-dried tomatoes packed in oil
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon oil from tomatoes
- 1 tablespoon balsamic vinegar
- Preheat oven to 430 f. Wash asparagus, trim off woody ends, and then cut asparagus spears into 1 inch pieces. Combine in a baking dish with olive oil, garlic, and salt. Roast asparagus in oven for ~15 minutes, until just fork tender. Let cool slightly.
- Cook orzo in salted water, according to package directions.
- Cut tomatoes into small pieces or slices.
- Combine all ingredients and mix well.
Enjoyed the combo of orzo & the veggies in your recipe, & now I have a new way to prepare asparagus, something we both like! Sundried tomatoes aren't something I use often, but they certainly work in this satisfying salad! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]