Chilled Orzo, Bacon, Asparagus and Grape Tomato Salad
8 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape tomatoes, halved
1 lemon, zest and juiced
4 Tbsp. extra virgin olive oil
1 clove garlic, minced
2 Tbsp. fresh parsley, minced
Fresh ground pepper
8 strips bacon, cooked and crumbled
Shredded Parmesan Reggiano
Bring 2 large pots of salted water to boil.
To one pot, add asparagus and blanch, about 2 to 3 minutes. Plunge blanched asparagus into a bowl of ice water to stop the cooking.
To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus, tomato halves and bacon crumbled.
Whisk olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir in parsley and grated Parmesan Reggiano. Stir into orzo and vegetables mix.
This can be served warm or cold.