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
Salad
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
Instructions
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.
Wash and trim asparagus, cutting them into 2-inch sections.
Wash potatoes. In salted water, bring potatoes to a boil until they float, about 15 minutes. Add asparagus pieces.
Boil 3-4 minutes. Drain and set aside.
Boil orzo noodles according to the package instructions. Drain and place in a large mixing bowl.
Slice slightly cooled potatoes in half. Add potatoes and asparagus to the orzo.
Add herbs, cheese, and vinaigrette to the salad. Mix gently. Serve and enjoy!
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