Summer in a bowl. We’re loving this Charred Corn & Asparagus Lemon Orzo Salad by @wifestyle_cooking. 🌽
INGREDIENTS
1 cup uncooked orzo pasta
2 ears of corn
1 bundle asparagus
2 tbsp garlic & herb cheese
Juice of 1 lemon
1 cup shaved Parmesan cheese
1/4 cup fresh basil, chiffonade
1 tsp butter
1 tbsp olive oil
s&p
DIRECTIONS
-Coat the asparagus with olive oil and s&p
-Remove husk & silk from corn
-Grill the asparagus and corn and be sure to get a nice char on both
-In the meantime, cook the orzo while the veggies are grilling & you're making the dressing
-For the dressing, once the cheese is softened at room temp, whisk together with the lemon juice - that's it!
-When veggies are done, cut the corn off the cob and cut the asparagus into thirds
-Cut the basil into chiffonade ribbons
-Once orzo is cooked & drained, coat with a tsp of butter
-Mix orzo, corn, asparagus, basil, and dressing all together in a medium bowl
-Top with shaved parmesan cheese.
Best served immediately slightly warm, but room temp is ok too. Enjoy!” 💛
