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
- 14.79 ml extra virgin olive oil
- 2-3 garlic cloves, chopped
- 0.25 ml sea salt
- 170.09 g orzo pasta
- 6 sun-dried tomatoes packed in oil
- 14.79 ml chopped fresh basil
- 14.79 ml chopped fresh parsley
- 14.79 ml oil from tomatoes
- 14.79 ml 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]