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Cook orzo according to package directions.
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Drain. Do not rinse.
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Toss with 1/8 cup of dressing and juice of both lemons. Place in refrigerator and allow to cool.
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Steam asparagus until bright green. About 2-3 minutes. Do not over cook. You want it crunchy. Allow to cool. Dice stalks small and save the ends for later use.
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Once orzo is cool toss with diced veggies and lemon zest. Add another 1/8 cup of dressing.
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Season with lemon pepper and sea salt to your liking. Udjust dressing if needed.
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Garnish with chopped parsley.
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Refrigerate to let the flavors mingle. I like this better the next day.
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Serve cold or at room temperature with a side of grilled chicken, fish or steak atop a mix of spring greens. Enjoy!