Lorra Lee Vegan Asparagus Pasta Recipe
This delicious Lorra Lee Recipe was featured in Vintage Affair Magazine's spring 2016 issue. It's packed with lots of flavors and is also vegan-friendly.
INGREDIENTS:
1 bunch asparagus (about 3 cups diced)
1 tablespoon olive oil
2 shallots, minced
2 cloves of garlic, minced
12 ounces orzo pasta, cooked and cooled
15-ounce can of artichoke hearts
1 1/2 cups sun-dried tomatoes in olive oil
1 lemon, tested and juiced
1/4 cup white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil
Bring a medium saucepan full of water to a boil. Turn off the burner, add the asparagus pieces, and let them soak for 2-3 minutes. While the asparagus is in the water, heat one tablespoon of olive oil in a small saucepan. Add the shallots and garlic and sauté them for 1-2 minutes, just until tender.
Drain the asparagus and rinse with cool water. Add cooked orzo pasta, asparagus spices, and shallow garlic in a large bowl. Drain artichoke hearts and quarter them, adding them to the bowl. Add in sun-dried tomatoes with oil in lemon zest. Stir to combine. In a small town, whisk oil and lemon zest. Stir to combine.
In a small bowl, whisk together lemon juice, white wine vinegar, salt, and pepper. While continuously whistling, slowly pour olive oil into the vinegar. Once combined, pour and toss into the sand. Serve cold.
INGREDIENTS:
1 bunch asparagus (about 3 cups diced)
1 tablespoon olive oil
2 shallots, minced
2 cloves of garlic, minced
12 ounces orzo pasta, cooked and cooled
15-ounce can of artichoke hearts
1 1/2 cups sun-dried tomatoes in olive oil
1 lemon, tested and juiced
1/4 cup white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil
Bring a medium saucepan full of water to a boil. Turn off the burner, add the asparagus pieces, and let them soak for 2-3 minutes. While the asparagus is in the water, heat one tablespoon of olive oil in a small saucepan. Add the shallots and garlic and sauté them for 1-2 minutes, just until tender.
Drain the asparagus and rinse with cool water. Add cooked orzo pasta, asparagus spices, and shallow garlic in a large bowl. Drain artichoke hearts and quarter them, adding them to the bowl. Add in sun-dried tomatoes with oil in lemon zest. Stir to combine. In a small town, whisk oil and lemon zest. Stir to combine.
In a small bowl, whisk together lemon juice, white wine vinegar, salt, and pepper. While continuously whistling, slowly pour olive oil into the vinegar. Once combined, pour and toss into the sand. Serve cold.