Ingredients

For the Dressing

2 lemons, zested

1/2 cup lemon juice*

3 cloves garlic, crushed

3/4 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

For the Orzo Salad

1 pound thin-stalked asparagus

4 cups chicken stock

4 cups water

1 tablespoon salt

1/4 teaspoon turmeric

3 cups orzo pasta

1/2 cup green onions, whites and stalks, thinly sliced

1 lemon, thinly sliced

Preparation

Dressing

  1. Place the lemon zest, juice, garlic, salt, and pepper in a deep-sided bowl.

  2. Add the oil in a thin, steady stream while whisking the mixture vigorously to form an emulsion. Set aside.

Orzo Salad

  1. Prepare the asparagus and lay them in a heat-resistant 9" x 13" Pyrex dish.

  2. Pour the boiling water over the asparagus, cover with plastic wrap and let sit until the water is slightly warm. This no-fuss method produces perfectly cooked asparagus.

  3. Remove the asparagus to your cutting board and cut diagonally in two-inch pieces. Set aside.

  4. Place the chicken stock and water in a large pot and bring to a boil. Add the salt and turmeric and bring back to a boil.

  5. Add the orzo and cook until tender-about 10 to 12 minutes.

  6. Drain, but do not rinse.

  7. Place the hot orzo in a spacious, heat-resistant bowl and add the asparagus and green onions. Whisk the dressing if needed and pour it over the salad. Mix well.

    Note: The dressing tastes strong until absorbed by the hot orzo.

  8. Cool to room temperature. Adjust seasonings as needed before serving.

  9. Decorate with the lemon slices.