Lemon Herb Orzo with Asparagus and Feta
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh mint, roughly chopped
- 2 tbsp fresh dill, roughly chopped
- 2 tbsp fresh lemon juice
- 1 garlic clove, minced
- ½ tsp kosher salt
- 1 c De Cecco Orzo
- ½ bunch asparagus
- ¼ c The Fresh Market Feta Crumbles
- Freshly ground pepper
Add olive oil, mint, dill, lemon juice, garlic and salt to a large serving bowl and set aside.
Cook orzo according to package instructions. While orzo is cooking, prepare asparagus. Trim and discard woody ends and cut spears into 1-2-inch pieces (about 4 pieces per spear). Fill a medium saucepan with water and bring to a boil. Once boiling, add asparagus and boil until just tender, about 3-4 minutes (if stalks are very skinny, this might take less time). Quickly drain and add to serving bowl.
Add cooked orzo to bowl with asparagus. Add feta and toss everything well to combine. Taste and add more salt and add pepper if desired.
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