Go Back



  • 1 bunch asparagus
  • 1 tablespoon olive oil
  • 1/4 cup green onions white and green parts, sliced thin
  • 2 cloves garlic minced
  • 12 ounces orzo pasta cooked to al dente and cooled
  • 15- ounce can artichoke hearts
  • 1 1/2 cups sun-dried tomatoes in olive oil
  • 1 lemon zested and juiced
  • 1/4 cup white wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup olive oil


  • Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces, and blanch for 3 minutes. While the asparagus is in the water, heat 1 tablespoon olive oil in a small sauté pan. Sauté garlic for 1 to 2 minutes, just until tender. Add green onions to warm pan. Drain the asparagus, and rinse with cool water.
  • In a large bowl, add cooked orzo pasta, asparagus pieces and sautéed onions and garlic. Drain artichoke hearts and quarter them, adding them to the bowl. Add in sun-dried tomatoes with oil and lemon zest. Stir to combine.
  • In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. Slowly pour olive oil into the vinegar, whisking continuously. Once the mixture is emulsified, stir the dressing into the salad. Move to the refrigerator for at least 6 hours for flavors to meld. Serve cold.