2 pounds thin fresh asparagus, trimmed and cut diagonally into 2-inch pieces
1½ cups orzo, cooked according to package directions
½ cup packed fresh mint leaves
6 tablespoons olive oil, divided
2 lemons, zested and juiced
2 teaspoons Dijon mustard
½ teaspoon ground black pepper
16 ounces Halloumi cheese, sliced ¼ inch thick
Garnish: lemon zest
Instructions
In a large saucepan, bring 6 inches water and 2 teaspoons salt to a boil over medium-high heat. Add asparagus; cook until tender, 2 to 3 minutes. Immediately drain asparagus, and transfer to an ice water bath to stop the cooking process. Drain, and pat dry.
In a serving bowl, toss together asparagus, cooked pasta, and mint.
In a small bowl, whisk together 4 tablespoons oil, lemon zest and juice, mustard, pepper, and remaining ½ teaspoon salt; stir into asparagus mixture.
In a medium saucepan, heat remaining 2 tablespoons oil over medium-high heat. Add cheese; cook, turning once, until golden brown, about 2 minutes per side. Top salad with hot Halloumi. Garnish with zest, if desired.
Notes
Kitchen Tip: Fresh mozzarella may be used if Halloumi is unavailable.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/asparagus-halloumi-orzo-salad-recipe/