The flavorful side dish blends curry, olive oil, garlic, almonds, and pasta with asparagus, a perennial springtime favorite.
Cook orzo as directed on package, adding asparagus during last 3 minutes of cooking. Drain well
Mix vinegar, oil, honey, curry powder, garlic powder and sea salt in large bowl with wire whisk until well blended. Add orzo, asparagus, almonds and bell pepper; toss to coat well
Serve immediately or refrigerate until ready to serve
To toast almonds: Spread almonds in single layer on baking sheet. Bake in preheated 350°F oven for 5 to 7 minutes or until lightly browned, stirring occasionally.