Thick Brush Stroke

Lemon Orzo Salad w/ Asparagus,  Arugula, & Feta

1. Prepare the orzo pasta in salted water, al dente, according to package instructions. Immediately transfer the cooked pasta to a colander over the sink and run cold water over it until cool. 2. Meanwhile, fill a large pot halfway with water and bring it to a boil over high heat. Once boiling, add one teaspoon of kosher salt and stir until dissolved. Add the asparagus and cook for 2-3 minutes then transfer to a bowl of ice water.

3. In a liquid measuring cup or a small bowl, combine the lemon juice, olive oil, garlic, remaining salt, and black pepper. Set aside.

4. Transfer the orzo to a large bowl. Add the asparagus, arugula, feta, and the lemon dressing and toss to combine. Serve immediately or refrigerate for at least 30-minutes prior to serving to allow the flavors to meld.

"Just made this, so easy. Love the fresh flavors. Will definitely make again."