Thursday, May 20, 2010
Orzo Asparagus Salad
Do you love fresh spring asparagus? The first pick of the season always tastes the best! This pasta salad is enhanced by the clean taste of lemon juice and lemon rind. The capers provide a bite and the pecans provide a crunch. My kids didn't like the asparagus in the salad, but liked the rest of the salad. I did like the asparagus in the salad. Next time I might make the salad without the asparagus for them. This pasta salad was made with foraged asparagus.
Going foraging for asparagus is one of the delights we have found in living in the sticks like we do. My husband likes to takes the kids on walks and forage for asparagus. No, we don't go where we aren't wanted when we are foraging!
My husband snapped these pictures of asparagus while foraging. I think the photos are beautiful!
This recipe was adapted from Culinate.
1 lemon, zested and juiced
¼ cup extra-virgin olive oil
1 bunch green onions, trimmed and chopped
2 cups asparagus, cut into ½-inch lengths, cooked until just tender
1(16 ounce)package cooked and drained according to package directions
2 tablespoons Italian parsley
2 tablespoons capers, rinsed and drained
1/2 cup chopped pecans or pine nuts
Salt and freshly ground black pepper to taste
In a large bowl, whisk together the lemon zest and juice with the olive oil. Add the chopped green onions, cooked asparagus, cooked orzo, parsley, capers, and nuts. Toss until the pasta is coated with the dressing, then season to taste with salt and freshly ground black pepper. Note: Make sure that you do not overcook the asparagus; after cooking run under cold water or set in ice bath.
I am posting this with Michael at Designs By Gollum for Foodie Friday.