# What You Need:
→ Pasta
01 - 1 cup orzo pasta
02 - Salt for pasta water
→ Vegetables
03 - 1 bunch fresh asparagus, tough ends trimmed
04 - 2 cups baby arugula (optional)
→ Cheese & Nuts
05 - 1/2 cup freshly grated Parmesan cheese
06 - 1/4 cup toasted pine nuts (optional)
→ Dressing
07 - 1 large lemon, zested and juiced (about 2 tablespoons juice)
08 - 1/4 cup extra-virgin olive oil
09 - 1 small garlic clove, finely minced
10 - 1/2 teaspoon Dijon mustard
11 - 1/2 teaspoon honey or maple syrup
12 - Freshly ground black pepper to taste
13 - Salt to taste
→ Fresh Herbs
14 - 2 tablespoons chopped fresh parsley
15 - 1 tablespoon chopped fresh basil or mint (optional)
# How-To:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain and rinse briefly under cold water to stop cooking. Set aside to cool completely.
02 - Using a vegetable peeler, shave asparagus spears into thin ribbons. Place ribbons in a large serving bowl. If spears are particularly thick, slice them lengthwise first before shaving.
03 - In a small bowl or jar, whisk together lemon zest, lemon juice, olive oil, minced garlic, Dijon mustard, honey, salt, and black pepper until fully emulsified and smooth.
04 - Add cooled orzo, shaved asparagus ribbons, arugula if using, Parmesan cheese, pine nuts if using, and fresh herbs to the bowl with asparagus. Pour dressing over ingredients and toss gently until evenly coated.
05 - Taste salad and adjust seasoning with additional salt, black pepper, or lemon juice as needed. Serve immediately at room temperature, topped with extra Parmesan cheese if desired.
