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The flavorful side dish blends curry, olive oil, garlic, almonds, and pasta with asparagus, a perennial springtime favorite.
1 cup orzo
1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces (about 2 1/2 cups)
1/3 cup cider vinegar
3 tablespoons olive oil
3 tablespoons honey
1 tablespoon McCormick Gourmet™ Curry Powder, Red
1/2 teaspoon McCormick Gourmet™ Garlic Powder, California
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1 cup slivered almonds, toasted
1/2 cup thinly sliced red bell pepper
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.
(Amount per serving)