Ingredients
1cupuncooked orzo pasta
1tbspolive oil
8ozasparagus spears,diced with tough ends discarded
4ozhot smoked salmon,roughly chopped
½cupcoarsely-grated parmesan
½cuptoasted pine nuts
⅓cupred onion,finely-chopped
4tbspfresh dill,chopped
⅓cupolive oil
3tbspfreshly-squeezed lemon juice
2tspdijon mustard
2garlic cloves,minced or pressed
1tspfine sea salt
½tspblack pepper
Preparation
Cook the orzo in a large pot of generously-salted boiling water until it is al dente. Pour the orzo through a strainer and rinse with cold water until the pasta is chilled. Set aside until ready to use.
Meanwhile, whisk together all of the lemon dressing ingredients together until combined.
Heat the oil in a sauté pan over medium-high heat. Add the asparagus and cook for about 4 to 5 minutes until crisp-tender. Remove pan from heat and set aside.
In a large mixing bowl, combine the chilled orzo, cooked asparagus, salmon, Parmesan, pine nuts, red onion, and dill. Drizzle evenly with the lemon dressing and toss until combined.
Serve immediately, sprinkled with extra Parmesan and fresh dill if desired.
