Strawberry and Asparagus Orzo Salad

Photo: Maria Lichty

April is a fantastic month for so many reasons. The winter chill is starting to loose its grasp, the warmth of the sun emerges without experiencing the real summer heat, and the trees start exploding with sweet blossoms. But there's one more reason why April is so fond to me. April reminds me of asparagus and strawberries! Why you ask? Well let me tell you.

A few years ago my family and I took a trip to California to visit family. We were in town at the same time that their local asparagus festival was taking place. Of course I had to go! I indulged in all things asparagus, from deep fried asparagus to asparagus ice cream. I was in heaven!

On this same visit to California we spent a day in Monterey. While driving to this beachside town, I couldn't help but notice fields and fields of beautiful fruits and vegetables. With the windows down I could almost smell the produce before I saw it. One of the most fragrant crops were the strawberries. It was all I could do but to pull the car over and start picking bags of these little red gems.

Instead, we stopped at a local stand and purchased some freshly picked baskets. I ate them until my fingers were stained red with their juices! It was at that moment I started to muse over all of the wonderful food I had eaten thus far on my trip, the asparagus and strawberries in particular. Both being so delicious on their own, had to be good together…right? That's when my idea for asparagus and strawberry pasta salad was born. I was craving more of both, so why not satisfy my hankering all at once in one delicious dish?

Photo: Maria Lichty

We all know how delicious ripe strawberries can be eaten raw, dipped in chocolate, or prepared in a favorite dessert. I say, why limit its potential to sweet dishes? Why not try using them in a savory dish? A savory and flavorful pasta dish with a few other unexpected ingredients like asparagus, parsley, and pine nuts.

Asparagus and strawberries might seem an unlikely pairing, but in this dish they are a match made in heaven! I love using orzo for my pasta salads; if you have never cooked with it then you've been missing out! Orzo is pasta that has a shape similar to rice but is larger and more plump.

This dish is light, simple, and very refreshing. The asparagus adds crunch to the salad and pairs wonderfully with the tender strawberries and orzo. Toasted pine nuts sprinkled on top are the perfect finishing touch!

What more could you ask for? It's a pasta salad that's delicious served cold or at room temperature, easy to make, and just as easy to make disappear! Make this salad for a light lunch, a side to accompany a meal, or for your main dish. Any way you serve it, you are sure to love it!

Strawberry and Asparagus Orzo Salad

Serves 6 to 8

Salad :
2 cups dry orzo
1 teaspoon salt
2 teaspoons olive oil
10-12 asparagus spears cut into 1 inch pieces
2 cup sliced strawberries
1/2 cup fresh parsley, roughly chopped
4 tablespoons toasted pine nuts

Dressing:
4 tablespoons extra virgin olive oil
zest of 1/2 of a lemon
4 tablespoon fresh lemon juice
1 tablespoon honeySalt and pepper, to taste

Photo: Maria Lichty

To make the dressing, put all ingredients in a bowl and stir until combined. Set aside.

In a skillet over medium heat toast the pine nuts until golden. Be sure to stay close to the pan as they can burn easily. Set aside.

In a medium saucepan, bring 6 cups of water to boil. Add salt. Stir in orzo. Cook until tender, about 10 minutes. Drain orzo and set aside.

In a medium skillet, sauté asparagus pieces in oil. Cook for 3 to 4 minutes or until asparagus is just tender.Put the orzo in a medium bowl and add in the asparagus, strawberries, and parsley. Pour over the dressing and stir. Season with salt and pepper.

Sprinkle the salad with the toasted pine nuts and enjoy at room temperature or refrigerate to enjoy cold.