Asparagus Orzo Salad
Toscana
vegetarian
Salad
easy
Torben Ebert
Ingredients for 4 persons
- 400 g orzo pasta
- 1 bunch green asparagus
- 150 g sun-dried tomatoes in oil
- 150g feta cheese
- ¼ bunch fresh parsley
- 2 tablespoons green pesto (wild garlic or rocket)
- 3 tablespoons TOMAMI Toscana
- 3 tbsp olive oil
- 2 tsp lemon juice
- 1 tbsp honey
- 1 pinch of sugar, salt
Preparation
Cook the noodles until ‘al dente’ according to the directions on the package and allow to cool down. Cut or peel the lower quarter of the green asparagus. Cut the asparagus into 2 cm pieces and fry in a pan with a pinch of salt and sugar; make sure that they still have some “bite” and set aside.
Drain the sundried tomatoes and cut into strips. Wash and pluck the parsley and also cut into fine strips. Break up the feta into small crumbs.
Put the remaining ingredients in a bowl, mix and season with salt, pepper and TOMAMI Toscana.
A recipe by Torben Ebert
