Ingredients
Vinaigrette
1/4 C fresh lemon juice
1 T minced shallot
1 T white wine vinegar
2 t Dijon mustard
1 t black pepper
1 t salt
1/4 t dried crushed red pepper
1/2 C olive oil
Whisk all ingredients together and set aside.
Salad
1 t salt
1 lb asparagus, trimmed & cut into 2 inch pieces
1 lb orzo pasta
4 T olive oil
8 oz cremini, portobello or white mushrooms, sliced
3 T chopped shallots
2 T minced garlic
1 C sun-dried tomatoes packed in oil, drained and cut into matchstick-size strips
1 small red ball pepper, thinly sliced
1 small red onion, thinly sliced
6 green onions, thinly sliced
6 oz feta cheese
1/2 C chopped fresh mint
1/2 C fresh Parmesan cheese
1/2 C pitted Kalamata olives, sliced or halved
1/2 C thinly sliced fresh basil
1 C pine nuts, toasted
Teardrop tomatoes for garnish
Preparation
Bring large pot of water to boil with 1 t salt. Add asparagus and cook for 30 seconds. Transfer asparagus to an ice water bath (reserving the boiling salted water.) Cook orzo in the same water for about 8 min. Drain the orzo but do not rinse it. Put in large bowl and toss the orzo with 2 T of oil and cool to room temp. Heat remaining 2 T of oil in large skillet. Add mushrooms and saute for 2 min. Reduce heat to medium and add shallots and garlic. Saute until the liquid from the mush. evaporates and the mix is golden brown, about 5 min. Add the mix to the orzo. Add asparagus, sun-dried tomatoes, bell pepper, onions, cheese, mint, olives and basil to the orzo. Toss with vinaigrette. Sprinkle pine nuts over the salad. Garnish with teardrop tomatoes.
