Lemon Orzo Salad With Asparagus And Tomatoes Recipes

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LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS



Lemony Orzo With Asparagus and Garlic Bread Crumbs image

Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible.

Provided by Ali Slagle

Categories     brunch, dinner, lunch, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and black pepper
1 cup orzo
1 pound asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick)
5 tablespoons extra-virgin olive oil
1 teaspoon lemon zest plus 3 tablespoons lemon juice, plus more as needed (from about 1 large lemon)
1/2 cup panko or homemade bread crumbs
1 small garlic clove, finely grated
1/4 cup finely grated Parmesan, plus more for serving
1/2 cup fresh dill, mint or parsley leaves (or any combination), torn if large

Steps:

  • Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
  • While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
  • In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
  • Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.

ORZO AND SHRIMP SALAD WITH ASPARAGUS



Orzo and Shrimp Salad with Asparagus image

This is a dish that goes together quickly, can be doubled easily, and looks beautiful! Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated!

Provided by FOXLAIRFARM

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 2h40m

Yield 6

Number Of Ingredients 13

12 extra-large shrimp
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
2 quarts water
8 ounces orzo pasta
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
2 tablespoons extra-virgin olive oil
2 green onions, chopped
1 tablespoon white balsamic vinegar
1 tablespoon fresh lemon juice
2 teaspoons honey mustard
2 tablespoons minced fresh basil
salt and pepper to taste

Steps:

  • Peel shrimp, reserving the shells. In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When shrimp are cooked through, remove from heat, cool and cut into 1/2-inch pieces.
  • Bring water to a boil in a Dutch oven over high heat. Add shrimp shells, boil for 5 minutes, then strain out shells and discard. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve, and rinse in cold water.
  • Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 33.5 g, Cholesterol 86.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 18.6 g, SaturatedFat 1.6 g, Sodium 111.9 mg, Sugar 4 g

LEMON ORZO WITH SCALLOPS



Lemon Orzo with Scallops image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1 cup orzo
5 tablespoons unsalted butter
Grated zest and juice of 1 lemon
Freshly ground pepper
1 pound medium sea scallops, "foot" muscles removed
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/2 cup dry white wine
1 to 2 tablespoons capers, drained
2 tablespoons chopped fresh parsley
2 cups baby arugula
1 cup cherry tomatoes, halved or quartered if large

Steps:

  • Bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Transfer the orzo to a large bowl and add 2 tablespoons butter, the lemon zest, half of the lemon juice and 2 tablespoons of the reserved pasta cooking water. Season with salt and pepper; toss, adding more pasta cooking water as needed to loosen. Cover to keep warm.
  • Pat the scallops dry and season with salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, 1 to 2 more minutes. Transfer to a plate; cover to keep warm.
  • Add the garlic to the skillet. Cook, stirring, until golden, about 10 seconds. Add the wine, 1/4 cup water and the remaining lemon juice. Cook until reduced by half, about 3 minutes. Add the capers and the remaining 3 tablespoons butter; swirl to melt. Stir in the parsley.
  • Add the arugula and tomatoes to the orzo; toss. Serve with the scallops and pan sauce.

Nutrition Facts : Calories 492 calorie, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 65 milligrams, Sodium 513 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 21 grams

ORZO SALAD



Orzo Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Steps:

  • Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
  • Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
  • Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
  • Yield: 1 3/4 cups

LEMON ORZO SALAD WITH ASPARAGUS AND TOMATOES



Lemon Orzo Salad With Asparagus and Tomatoes image

This recipe is really light and refreshing. I had this at a BBQ and loved it, so I made it tonight. Mine tasted a lot more lemony. It was great, but I'll probably use a little less lemon zest next time. I served the cheese on the side to allow my guests to choose if they wanted to add it or not. It comes from this website: http://www.abigmouthful.com/lemon-orzo-salad-with-asparagus-and-tomatoes/

Provided by Tashi123

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

12 ounces orzo pasta
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape tomatoes or 1 pint cherry tomatoes, halved
1 lemon, zested and juiced
4 tablespoons extra virgin olive oil
1 garlic clove, minced
2 tablespoons fresh parsley, minced
kosher salt
fresh ground pepper
parmigiano-reggiano cheese, grated (optional)

Steps:

  • Bring 2 large pots of water to boil. Add a big pinch of salt in each.
  • To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
  • To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.
  • Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano (omit the cheese to make this vegan.)
  • This can be served warm, room temperature or cold.

WARM ASPARAGUS SALAD WITH TOMATOES



Warm Asparagus Salad with Tomatoes image

You can eat this asparagus salad cold and use leftover cooked asparagus but I prefer it when the asparagus is still a little bit warm. Tastes great with meat or fish dishes.

Provided by backfee

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil, or more as needed
1 clove garlic, minced
1 pound asparagus spears, trimmed and cut into 1-inch pieces
salt to taste
1 squeeze lemon juice, or to taste
1 (10 ounce) basket cherry tomatoes, halved
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon white sugar
½ teaspoon salt
4 tablespoons extra-virgin olive oil

Steps:

  • Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
  • Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.

Nutrition Facts : Calories 121.6 calories, Carbohydrate 10.5 g, Fat 8.4 g, Fiber 3.1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 371.4 mg, Sugar 4.3 g

LEMON ORZO SALAD WITH ASPARAGUS AND TOMATOES



LEMON ORZO SALAD WITH ASPARAGUS AND TOMATOES image

Categories     Pasta

Yield 6

Number Of Ingredients 10

12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tbs. extra virgin olive oil
1 clove garlic, minced
2 Tbs. fresh parsley, minced
Kosher salt
Fresh ground pepper
Grated Parmigiano Reggiano*

Steps:

  • Bring 2 large pots of water to boil. Add a big pinch of salt in each. To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green. To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves. Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano. This can be served warm, room temperature or cold. *Note: If you want to keep this salad vegan, leave out the Parmigiano Reggiano.

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ORZO WITH LEMON, ASPARAGUS, AND PEAS | RECIPES | WW USA
Stir in asparagus; cook, stirring often, 2 minutes. Add peas and cook, stirring often, until vegetables are lightly browned and tender, about 3 minutes. Drain orzo and add to skillet. …
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  • Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until tender, about 3 minutes.
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  • Cook the Orzo and Asparagus: In a large saute pan, heat the Olive Oil on medium heat until shimmering. Add the orzo and stir, coating the orzo thoroughly. Stir occasionally on medium low heat for about 3 minutes or until the orzo is toasty and golden. Add the vegetable broth. Be careful here because the broth will spit and sputter. Bring to a simmer, turn down the heat to low, cover and cook for 10 minutes, then stir in the asparagus. Relid and cook on low for another 4 or 5 minutes or until all the liquid is absorbed and the asparagus is tender crisp. Stir. Remove from heat, and transfer to a large bowl. Place in the refrigerator to cool.
  • In a lidded jar, add the olive oil, lemon juice and zest and garlic. Shake until the ingredients are emulsified. Set aside.
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LEMON ORZO SALAD - BIGOVEN
Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green. To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves. Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and ...
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Top Asked Questions

How do you cook Orzo and asparagus together?
Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot. While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper.
How do you cook orzo with lemon juice?
Bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Transfer the orzo to a large bowl and add 2 tablespoons butter, the lemon zest, half of the lemon juice and 2 tablespoons of the reserved pasta cooking water.
What is the best salad dressing to make with orzo?
In a lidded jar, add the olive oil, lemon juice and zest and garlic. Shake until the ingredients are emulsified. Set aside. To the chilled orzo and asparagus add the bell pepper, spinach, olives, chives (or green onions), almonds, herbs, salt and fresh ground pepper. Pour the dressing over the salad and toss.
What goes well with salmon orzo?
Orzo pasta, asparagus and cherry tomatoes compliment fresh salmon for a delicious low-calorie meal. This savory Lemon Salmon Orzo Skillet is a delicious all in one dish that’s easy to make. It has a tang of bright lemon and fresh asparagus that balances out the rich taste of salmon.

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