Makes: 2 Pint Jars

• 1 bunch asparagus, about 3 cups diced
• 1/2 cup dried orzo pasta, cooked to al dente and cooled
• 1/2 can artichoke hearts
• 1 roma tomato, diced
• 1/4 cups sun-dried tomatoes in olive oil, julienned
• 1/2 lemon, zested and juiced
• 1 tbsp white wine vinegar
• 1/4 tsp shallots, minced
• 1/2 cloves garlic, minced
• 2-3 tbsp cup olive oil 
• Pinch kosher salt
• Pinch fresh ground black pepper

Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 minutes.

While the asparagus is going, mix together the dressing. We do this in a 1/2 pint jar. Add lemon, zest, vinegar, shallots, garlic, olive oil, salt, and pepper into a small jar. Screw lid on tight and shake vigorously for a minute or two. Drain the asparagus and rinse with cool water.

In a large bowl add cooked orzo pasta, asparagus pieces, and roma tomatoes. Drain artichoke hearts and quarter them, adding them to the bowl. Add in sun-dried tomatoes. Stir to combine.

Stir the dressing into the salad. Move to the refrigerator for at least 3-5 hours for flavors to combine. Serve cold.