Ingredients
1/2 lb asparagus, ends trimmed
1 tbs olive oil
2 cups dried whole wheat orzo
¼ cup crème fraiche
2 tsp minced fresh dill
2 tsp honey
1 tsp grated lemon zest
¼ tsp salt
¼ tsp pepper
3 tbs toasted pine nuts
Preparation
Light grill and bring heat to med-low. Toss asparagus with olive oil, place directly on the grill or on a grill pan and cook, rotating occasionally, until the asparagus is tender and lightly charred, 7-8 minutes. Remove from grill, chop into bite-size pieces and place in a serving bowl
Fill a large pot with water and a pinch of salt, bring to a boil. Add orzo and cook until just tender, 7-9 minutes. Drain, add orzo to asparagus
In a small bowl, whisk together the crème fraiche, dill, honey, lemon zest, salt and pepper. Pour over the still-warm orzo and still until salad is well combined. Sprinke with toasted pine nuts and extra dill. Serve warm.
