Lemon Orzo with Grape Tomato & Asparagus 12 oz. orzo 1 bunch fresh asparagus, cut into 1-inch pieces 1 pint grape or cherry tomatoes, halved 1 lemon, zested and juiced 4 Tbs. extra virgin olive oil 1 clove garlic, minced 2 Tbs. fresh parsley, minced Kosher salt Fresh ground pepper Grated Parmigiano Reggiano* Bring 2 large pots of water to boil. Add a big pinch of salt in each. To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green. To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves. Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano. This can be served warm, room temperature or cold.