Welcome to the first instalment of In Season, a series where the produce picks the recipe! I am SO excited to start this series. Full disclosure I know I’ve started a few series that I haven’t been as consistent with, usually because I move on to something else…whoops, I’m easily distracted :’) BUT this one…this one won’t be over any time soon because the seasons will continue to change and so will the produce. Plus, I'm super passionate about seasonal cooking—it's something I've been wanting to highlight on my pages for a while now. So yeah, long story short, In Season is here to stay.
And how lovely that we get to start this series on a sunny note, just when my favourite produce is beginning to crop up ;) No really, I know a lot of people say they prefer winter cooking, but for me spring and summer is where it’s truly at. There is just so much more variety and colour! So yeah, I’m thrilled and I cannot wait for it to warm up even more. Today’s recipe is very spring forward—we’re using asparagus, sugar snap peas, green onion, parsley, radish and lemon to make the most bright spring orzo salad. Let’s get into it!
Spring Orzo Salad
Serves 4-5
1 cup dry orzo
9-10 spears asparagus, woody ends removed, chopped into 1 inch segments
3/4 cup sugar snap peas, thinly sliced
4-5 French breakfast radishes, julienned
3 green onions, thinly sliced
Large handful parsley, finely chopped
1/4 cup toasted pistachios, finely chopped
1/2 cup crumbled feta, plant-based if needed
Lemon Vinaigrette:
juice 1 medium lemon (1/4 cup)
1/4 cup olive oil
1/2 tbsp honey or maple syrup
1/2 tbsp Dijon mustard
1/2 tsp of salt
black pepper to taste
Blanch asparagus: Bring water to a boil in a small pot and fill a bowl with ice cubes and water and set it next to the pot. Drop the asparagus into the boiling water and cook for 1.5 minutes. Use a slotted spoon to drain the asparagus and place it in the ice water. Once cooled, drain and set aside.
Cook the orzo: Bring the same pot of water to a boil again and add a generous pinch of salt followed by the orzo. Cook to al dente, according to package directions. Then drain and rinse the orzo with cold water to cool it down.
Make the dressing: in a small jar, combine lemon juice, olive oil, honey/maple syrup, dijon mustard, salt and pepper. Cover the jar and seal it tightly, then shake until emulsified.
Assemble: in a large salad bowl, add the cooked and cooled orzo, blanched asparagus, sugar snap peas, radish, green onion, parsley, pistachios, feta and pour over the dressing. Toss to combine and serve!
I can only describe this one as spring in a bowl. It’s also very customizable, so feel free to add more of one veggie, omit another or toss in some other preferred veggie, nut or cheese. You’re gonna love it! I’ll see you very soon with another In Season recipe.
-Raquel xx
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This looks delicious! Can’t wait to try it ♥️