I’m Natalie and I’m a professional chef and recipe developer. I love nothing more than to create seasonal, well-tested, elevated everyday recipes.
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First, bring a pot of well-salted water to a boil. This will be both to cook the orzo and blanch the vegetables.
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Then, you will need to remove the woody bottoms of the asparagus spears.
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Next, you will cut the asparagus crosswise into 1/4 inch coins.
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Chop the mint and parsley and set aside.
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When the water has come to a boil, add the orzo and cook according to the package directions.
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While the orzo is cooking, begin making the vinaigrette by finely dicing the shallot and garlic.
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Optional step) Add a large pinch of kosher salt on top of the garlic. Then, press the side of your knife down onto it and pull it toward you. The salt will act as an abrasive and break down the garlic, so that it becomes a paste.
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One minute BEFORE the orzo is done, add the asparagus coins and peas to the cooking water.
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Next, drain everything in a colander and rinse with cold water to rinse off the starch and stop the cooking process.
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Finish the vinaigrette by adding the shallot, pasted garlic, zest and juice of lemons, Dijon, honey, olive oil, salt and pepper and whisking well. Set aside.
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Transfer the orzo, asparagus and peas to a serving bowl and add the vinaigrette, mint and parsley, and stir to combine everything.
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