Orzo, Asparagus, Feta & Lemon Salad

1. Cook the orzo in a pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped asparagus and sauté for 5 to 7 minutes until tender but still crisp. Add the minced garlic and cook for an additional minute.
3. Add the cooked orzo to the skillet with the asparagus and mix well to combine.
4. Add the fresh lemon zest and juice to the skillet, stirring to coat all the ingredients. Season with salt and pepper to taste.
5. Fold in the crumbled Greek Feta with Herbs into the orzo and asparagus mixture. Ensure it’s well mixed to distribute the cheese evenly.
6. Serve warm as a main dish or side. You can also drizzle with a little olive oil and garnish with some fresh parsley before serving.

This orzo salad with asparagus, feta, and lemon is fresh, flavorful, and full of Mediterranean goodness. A true delight that transports you to the shores of the Mediterranean with every bite!