1/2 lb asparagus
1/2 lb orzo, cut into 1/2 inch pieces
3/4 cup frozen peas, thawed, patted dry
1 carrot, shredded
3 scallions, thinly sliced
2 tbsp chopped fresh dill
3 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
zest of 1 lemon
salt and pepper to taste
Bring a medium pot of water to a boil and add 2 healthy pinches of salt. With an ice bath (bowl of ice water) standing by, carefully drop the asparagus into the boiling water. Boil for 30 to 45 seconds until tender-crisp. With a slotted spoon, remove the asparagus and place in the ice bath to stop it from cooking. Drain the asparagus, then pat it dry with a clean towel or paper towel. Set aside.
Bring the pot of water back to a boil and add the orzo. Boil 7-10 minutes (depending on the package instructions), until tender. Drain the pasta, and rinse with cool water to stop the cooking. Let dry.
In a medium mixing bowl, add the asparagus, orzo, peas, carrot, scallions, dill, lemon juice, olive oil, and lemon zest. Toss together to mix and season with salt and pepper to taste.
Serves 4 to 6 as a side dish.
Brian Patton is the Executive Chef at the vegan meal delivery service Vegin Out. New customers receive a $20 discount off of their first order. Veginout.com