Lemon Orzo Salad with Asparagus and Spinach

Spring is here! Spring is here! Spring is here!

Spring is perhaps my favorite time of year. The grass gets greener, the flowers bloom, the sun shines brighter, the birds/bugs/beasts all return – ahhhh, spring.

Spring is perhaps my least favorite time of year as well. As the grass gets greener, my eyes get itchier. As the flowers bloom, my sneezes become more persistent. And as the birds/bugs/beasts all return, my nasal congestion and headaches return too. Ahhhhh, spring. Aaaaaahhhh-choo, allergies. I’m chomping on Zyrtec like candy over here. Yum, Zyrtec.

In the grocery store, nothing says ‘spring’ like amazing, green, tender asparagus. I couldn’t help but buy it right when I saw it . I also bought some Zyrtec, which appeared less tender and less tasty.

Ahhhhhhh, spring.

Ahhhhhhh-choo.

 

Lemon Orzo Salad with Asparagus and Spinach
Source: Two Peas and Their Pod
Printable Recipe

1 cup orzo, cooked according to package directions
2 cloves garlic, minced
1 T olive oil
8 asparagus spears, cut into 1 inch pieces
1 cup packed fresh spinach
Juice of 1 large lemon
Salt and pepper, to taste
optional: 1/3C feta cheese

In a saucepan, sauté garlic in olive oil until fragrant, about 30 seconds.  Add in asparagus pieces. Saute for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach shrinks. In a medium bowl, add orzo, cooked vegetables, and the juice of 1 lemon. Toss. Season with salt and pepper. Add more lemon if desired. Enjoy! Optional: Allow to cool and add in a sprinkle of feta cheese or throw in some cooked tofu for a quick meal. This salad is great hot or cold.

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