Ingredients

1 cup orzo

Salt-about 1/2 tsp. for boiling water

2 cloves garlic, finely chopped

1 teaspoon olive oil

8 asparagus spears, cut into 1 inch pieces

1 cup packed fresh spinach

Juice of 1 large lemon

1/3 cup feta cheese

Salt and pepper, to taste

Preparation

  1. In a medium sauce pan, bring 4 cups of water to boil. Add the salt. Stir in orzo. Cook until tender, about 10 minutes. Drain orzo and set aside.

  2. In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.

  3. Put the orzo in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over the orzo and vegetables. Stir. Season with salt and pepper. Taste-add more lemon juice if you wish. The lemon I used was huge, so I only needed to use one lemon. If you need more juice, go ahead.

  4. Sprinkle feta cheese over the top of the salad. Serve warm.