Lemon Orzo with Asparagus and Tomatoes

**Since this original recipe is so well-written, I am just going to post here and add some tips.

Lemon Orzo Salad with Asparagus and Tomatoes
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.
  

Thanks to A Big Mouthful! This has become one of my favorite side dishes. It is so colorful and easy to bring to events since it can be served at room temperature; it also tastes the best this way. If you are standing by the fridge with a fork in hand, the orzo tastes good then, too. The flavors are not quite right when this is warm. The strong lemon flavor seems to settle after you put this dish in the fridge, so if you taste it when you finish mixing everything together and are overpowered by lemon, perfect! That is just the right amount, and the orzo will taste amazing when you serve it later.

I just realized this recipe calls for parsley. I never noticed it was missing. Feta cheese makes a nice addition and so does chicken if you would like to bump this up to dinner status. Enjoy!