Spring Orzo Salad with Fennel and Asparagus
 
Hands-on time
Cook time
Total time
 
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Yields: 3-4 side servings
Ingredients
  • 1/2 cup uncooked orzo pasta
  • 1 lb asparagus, trimmed
  • 1 fennel bulb, thinly sliced
  • 1/4 red onion, thinly sliced
  • 2 grapefruits, supremed
  • juice of 1 lemon
  • 2 Tbsp olive oil
  • sprinkle of salt and pepper
Instructions
  1. Bring a small pot of water to a boil. Add orzo, reduce heat, and simmer until tender. Drain (do not rinse!), pour into a bowl, and set aside until cooled to room temperature.
  2. Meanwhile, bring another pot of water to a boil. Add asparagus and simmer just 2-3 minutes, until bright green and crunchy-tender. Drain and rinse under cold water for about a minute. Place in a salad bowl along with the cooled orzo, fennel and red onion.
  3. In a small bowl, whisk together lemon juice, olive oil, salt and pepper. Pour over the salad and toss to coat. Top with grapefruit supremes. (They are more fragile, so I don't recommend tossing them.) Serve and enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/04/spring-orzo-salad-with-fennel-and-asparagus/