Friday, 24 May 2013

Orzo with Lemon, Asparagus and Salami Salad

This was a very simple dinner I made to eat on a tube on the way to the theatre. I am definitely exploiting the English asparagus season, as short as it is this year. Asparagus tastes so much better now than the rest of the year when it's flown in from far flung places. I picked up two bunches for £3 on Walthamstow Market and my Mum got some at her local village shop. It tastes fantastic. You could also use leftover ham instead of salami and green beans instead of asparagus when it's not in season.

I had this dish cold but it would be really good, possibly even better hot in which case don't cool the orzo when you drain it and add it into the salami and asparagus mixture in the frying pan before adding the lemon.

Orzo with Lemon, Asparagus and Salami Salad
(Serves 4)

3 tbsp olive oil
1 onion, peeled and chopped
300g asparagus, cut into inch pieces
salt and pepper
200g salami
300g dried orzo
zest and juice of 1 lemon
Parmesan, grated

Bring a large pot of water to a boil, and cook the orzo according to packet instructions. Drain and then run under the cold tap until cool.

Heat 2 tbsp of the olive oil in a large  frying pan over medium low heat. Add the onion and cook until it is soft and transparent, about 4-5 minutes. Add the asparagus to the onion and season with a tiny pinch of salt and some pepper. Cook for 4 more minutes.

Add the salami to the asparagus and onion mixture, continue to cook until the asparagus is crisp but tender, and the salami is lightly browned.

When the salami is lightly brown add the asparagus and salami mixture to the orzo, then add the zest and the lemon juice, and season. Stir to combine, pack into your lunchbox and sprinkle over a little Parmesan cheese.

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