Anytime Lemon-Orzo Salad with Roasted Asparagus and Tomatoes

ANYTIME LEMON-ORZO SALAD WITH ROASTED ASPARAGUS AND TOMATOES
2 c. cherry tomatoes
1 bunch asparagus, trimmed and cut into 1” pieces
4 T. olive oil, divided
1 c. orzo
½ c. chopped red onion
½ c. shredded Parmigiano-Reggiano
¼ c. chopped parsley
¼ c. toasted pine nuts
Zest of 1 lemon
1/3 c. fresh lemon juice
1 T. hone
1 T. minced garlic

1. Preheat oven 425.
2. Toss tomatoes and asparagus with 1 T. oil and season with salt and pepper.
3. Transfer to baking sheet in single layer.
4. Roast tomatoes and asparagus until begin to soften, 8-10 minutes. Transfer to a bowl.
5. Cook orzo according to package directions. Drain and then stir into tomatoes and asparagus.
6. Stir in onion, Parmigiano-Reggiano, parsley and pine nuts.
7. Whisk together remaining 3 T. oil, zest, lemon juice, honey and garlic.
8. Stir into orzo mixture. Taste for seasonings.