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Spring Asparagus & Potato Orzo Salad

It’s bright, fresh, and a perfect way to use gorgeous in-season produce.

Prep time 20-25 minutes

Serves 6

Olive & shallot vinaigrette

1/2 cup green Castelvetrano olives

1 shallot

2 lemons, juiced and zested

1/4-1/3 cup white vinegar (to taste)

1-2 tablespoons honey

Salt and pepper to taste

1 cup olive oil


2 pounds trimmed, washed, and sliced Altar asparagus

2 pounds baby yellow or red Idaho potatoes

1 16-ounce package orzo noodles

1/2 cup fresh chopped dill

1 cup chopped fresh chives

2 grated fresh parmesan

2 cups olive & shallot vinaigrette

  1. Place all vinaigrette ingredients (except olive oil) in a food processor and whirl them up while streaming in olive oil. This recipe makes about 2 cups of dressing.  

  2. Wash and trim asparagus, cutting them into 2-inch sections. 

  3. Wash potatoes. In salted water, bring potatoes to a boil until they float, about 15 minutes. Add asparagus pieces.

  4. Boil 3-4 minutes. Drain and set aside. 

  5. Boil orzo noodles according to the package instructions. Drain and place in a large mixing bowl.

  6. Slice slightly cooled potatoes in half. Add potatoes and asparagus to the orzo.

  7. Add herbs, cheese, and vinaigrette to the salad. Mix gently. Serve and enjoy!  



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