Mediterranean Orzo and Asparagus Salad
Think charred asparagus, creamy artichoke hearts, orzo, butter beans, and fresh herbs like dill and parsley, tossed in a sweet honey lemon vinaigrette. Like what more could you want? Plus, this salad is packed with over 15 g of fiber and 18 g of protein per serving (this salad serves 3).
Equipment
Ingredients
Orzo Salad:
- 1 bunch of young asparagus chopped
- 3/4 cup orzo dry, cooked according to package instructions
- 1 can butter beans drained and rinsed*
- 1/2 cup approx. 20 green olives, pitted, and roughly chopped
- 6 –7 artichoke hearts halved
- 1/2 cup parsley finely minced
- 1/2 cup about 1 bunch dill, finely minced
Honey Lemon Vinaigrette:
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 2 tbsp honey**
- 2 tsp lemon zest about 1 lemon
- 1 clove garlic finely minced or grated
- 1 tsp freshly cracked black pepper
Instructions
- Start by preheating your oven to 450°F and lining a baking sheet with parchment paper.
- Next, rinse the asparagus thoroughly and chop into small 1” pieces or slightly smaller. I usually don’t use the bottom 1/3 of the asparagus as it tends to be woody and tough. Add the chopped asparagus onto the prepared sheet pan and drizzle with a generous amount of olive oil and salt. Toss to coat the asparagus thoroughly. Bake the asparagus in the oven for 20-25 minutes until it’s browned and slightly charred.
- While the asparagus roasts, cook the orzo according to package instructions. Make sure to salt the pasta water!
- While the orzo and asparagus cook, add the butter beans, chopped olives, artichoke hearts, parsley, and dill to a large serving bowl. Once the asparagus and orzo are done cooking, add them to the serving bowl.
- In a saucepan, add all of the vinaigrette ingredients. Place on the stovetop, and heat on medium-high heat, whisking occasionally. Once the marinade starts to froth and bubble, take it off the heat.
- Pour the vinaigrette over the bowl and toss to combine and adjust for salt as needed. Let the salad sit for 5-10 minutes before serving!
Notes:
- *Any type of white bean works here, for instance, cannellini beans would work great as a substitute.
- **Feel free to sub in maple syrup for the honey if you’re vegan.
Tried this recipe?Let us know how it was!
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