This is one of the very few recipes in which I can remember all the ingredients without a list. That's good because I often find myself at the grocery store without a set plan for dinner. The recipe calls for grilling the asparagus but I find roasting it is just as tasty! I got it from The Vegetarian Grill by Andrea Chesman.
few jarred roasted red peppers, chopped
1 lb Asparagus, cut in 2 in lengths
1 lb Orzo
Extra Virgin Olive Oil
4 oz. Feta Cheese
Lots of fresh mint and Parsley
Lemon Garlic Marinade, recipe follows
Instructions for Roasted Asparagus with Feta, Lemon and Orzo:
Heat water for orzo.
Cut asparagus into 2-inch chunks and place in bowl and toss with Lemon Garlic Marinade.
Add orzo to boiling water and cook until tender. Drain.
Place in serving bowl, toss with feta and roasted red peppers.
Remove asparagus from marinade (save as much marinade as possible!), grill,* tossing frequently, until tender.
Remove from grill and add to the orzo.
Add remaining marinade, mint + parsley, salt and pepper to taste.
*I roasted the asparagus in the oven at 425 for 15 minutes, turning frequently. I also deglazed the roasting pan with a little white wine and added it all to the dish.
Lemon Garlic Marinade:
1 tablespoon minced Garlic
1 Lemon, zested
handful chopped Parsley
1 teaspoons Sugar
juice from 1 lemon
1/2 teaspoon Mustard, Dijon
1/4 cup Olive Oil
Instructions for marinade:
In food processor fitted with steel blade, combine garlic, lemon zest, parsley and sugar. Process until very finely chopped and the mixture is fairly smooth. Add the mustard and the juice from one lemon and process again. With the motor running, drizzle in the olive oil and continue to process until the oil is emulsified.Stir in salt & pepper to taste. Use immediately or store in airtight container in the refrigerator for up to 2 weeks.