Side dishe for 6

Orzo Asparagus Salad

Name: Orzo Asparagus Salad
Total time: 20 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 cup dry orzo; 1/2 lb asparagus; 3 tbsp extra-virgin olive oil; 3 tbsp lemon juice; 1 tsp lemon zest; 1 clove garlic; 1 cans (15 oz) quartered artichoke hearts in water; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tbsp fresh dill; 2 tbsp fresh mint; 1/4 cup roasted; 1/3 cup crumbled feta

Tender orzo and asparagus are tossed with artichokes, herbs, lemon, olive oil, and crumbled feta.

Typical price

$2.78for 4 servings

$0.69 per serving$2.78 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: foodiecrush.com

20 minstart to table
Easydifficulty
6servings as written
$typical cost tier

Mediterranean Vegetarian Budget Side dishes Lunches Spring Summer

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Pasta$0.10/oz typical	3.5 oz	$0.35Typical price
Asparagus$3.49/lb typical	0.5 lb	$1.75Typical price
Juice, soda and mixers$0.04/oz typical	1.5 oz	$0.06Typical price
Lemons and limes$0.60 each typical	a little	$0.03Typical price
Garlic$0.75 each typical	a little	$0.08Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.09Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	a little	$0.25Typical price
Feta or goat cheese$0.70/oz typical	1.75 oz	$1.17Typical price
Total for the servings shown		$4.17

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepper

Not included in the cost.

Ingredients

1 cup dry orzo
1/2 lb asparagus
3 tbsp extra-virgin olive oil
3 tbsp lemon juice
1 tsp lemon zest
1 clove garlic
1 cans (15 oz) quartered artichoke hearts in water
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp fresh dill
2 tbsp fresh mint
1/4 cup roasted
1/3 cup crumbled feta

Steps

Boil the orzo in a three-quart saucepan of salted water for 8 to 10 minutes, until tender, then drain.
Cut the asparagus into small pieces and blanch it in the hot orzo water for 2 minutes, then drain and cool.
Whisk the olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper in a large bowl.
Add the cooled orzo, asparagus, drained artichokes, dill, mint, and roasted ingredient, then toss well.
Fold in the feta and chill the salad for 5 minutes before serving.