Ingredients

The following ingredients have 4 Servings
  • 1 cup orzo (cooked)
  • 3 stalks asparagus (chopped)
  • 1/2 cup white onion (chopped)
  • 8 oz fresh mozzarella cheese ball (cubed)
  • 5 tablespoons lemon juice
  • 1 teaspoon olive oil ((best if infused with Italian herbs))
  • 3 cherry tomato (sliced in halves)
  • 2 baby carrots (sliced)
  • salt & pepper (to taste)

Instruction

  • Boil a large pot of water and add the orzo. Cook according to the instructions on the box.
  • In a large skillet, heat the olive oil then saute the sliced onions and carrots for 2-3 minutes or until the onions are turning translucent. Toss in the asparagus and tomatoes and cook until the tomatoes are losing their moisture and the asparagus cuts easily when pressed - about 5-6 minutes. Stir constantly.
  • Add the cooked orzo to the skillet and stir to combine the veggies together. Add the lemon juice and stir completely. Sprinkle on a touch of salt and pepper.
  • If you are using mozzarella, wait until the orzo has cooled completely before adding it. This side can be served hot or cold! Enjoy!