1 lb. asparagus 1 cup orzo pasta (uncooked) 1 large lemon (& optional zest) 1-2 cloves garlic (I like 2) 1-2 green onions 3 Tbsp. fresh parsley (more to taste)
Salt/pepper to taste Optional: fresh basil, baby spinach, spring peas, cherry tomatoes, shallot, pine nuts, dairy-free parmesan for topping, etc.
Cook orzo: in a medium saucepan, bring 2 cups water to a boil. (You can opt for vegetable broth to add more flavor.) Add orzo, stir well, then reduce heat and simmer for about 10 minutes or until tender. Drain. Meanwhile, make the dressing: mince garlic and juice 1 large lemon, yielding about 1/4 cup lemon juice. (Zest a bit of lemon peel first if desired – I use this microplane grater/zester.) Place lemon juice and garlic in a small bowl, and set aside.