Instructions
Instructions
- Bring a medium saucepot of salted water to boil on high heat. Add asparagus; cook 2 minutes. Remove asparagus using a slotted spoon and immediately transfer to an ice bath to cool. Let stand 5 minutes. Drain well and set aside.
- While asparagus cools, add orzo to boiling water. Cook according to package directions until al dente, adding peas during last 2 minutes of cooking. Drain and rinse under cool water. Drain completely
- Whisk olive oil, lemon zest and juice, and Garlic & Olive Oil Seasoning in medium bowl. Add orzo and peas, asparagus and radish, tossing to coat well. Serve immediately at room temperature, or cover and refrigerate and serve chilled.
Test Kitchen Tip: Sprinkle with crumbled feta to serve for an extra savory twist.
