Lemon-Mustard Orzo Salad with Shrimp and Asparagus – this spring salad with orzo, shrimp, and asparagus is filling, but light. Perfect for a potluck or dinner at home.
Asparagus! It’s in season again. Yay!
I’m told that asparagus, brussels sprouts, broccoli, and spinach are all bitter. Either my taste buds are shot, or I must like bitter food. Because I love all of those…asparagus at the top of the list.
There’s an asparagus festival every year about an hour from me. It was this past weekend, actually! But, alas, I missed it again for the 47th time. GAH! *stomps feet*
Since I can’t go there, I’m bringing it to me. Sort of. Ok, not really. But I made a salad!
This spring salad with orzo, shrimp, and asparagus is filling, but light. Perfect for a potluck or dinner at home.
- 2 cups uncooked orzo pasta
- 1/3 cup fresh lemon juice
- 2 teaspoons lemon zest
- 2 teaspoons grainy mustard
- 1 1/2 tablespoons fresh thyme , chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup plus 1 tablespoon extra virgin olive oil
- 1 pound shrimp , peeled and deveined
- 2 garlic cloves , minced
- salt , pepper, and cayenne pepper to taste
- 1 bunch asparagus , sliced into 2-inch segments
- 1 cup cherry tomatoes , halved
Cook orzo according to package directions, al dente.
In the meantime, in a large mixing bowl, combine lemon juice, zest, mustard, thyme, salt and pepper; whisk. While whisking, slowly add the 1/2 cup olive oil. Whisk until combined and smooth. (Reserve 2 tablespoons.)
Drain orzo completely and toss in the large bowl with the vinaigrette. Set aside.
In a large nonstick skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add asparagus and reserved vinaigrette; cook for about 2 minutes, stirring frequently. Sprinkle the shrimp with salt, pepper, and cayenne to taste; add to the pan. Cook for another 3 minutes until shrimp are pink and opaque, and asparagus is tender. Remove from the heat and toss in the tomatoes.
Add shrimp mixture to the the orzo and toss to combine. Taste and adjust seasoning, if necessary. Serve hot or cold.