Anne's Asparagus, Broccoli, and Orzo Salad
1 pound thin asparagus, trimmed and cut into 1-2" pieces
1 small head broccoli, cut into 1" florets
salt and pepper
1 heaping cup dry orzo (I used tri-color)
1/4 cup lemon juice + 1 tablespoon
1/3 cup extra-virgin olive oil
2 garlic cloves, minced
1 shallot, minced
handful of cherry tomatoes, halved
2 tablespoons fresh basil, chopped
Bring 4 quarts water to a boil in a large pot. Add the asparagus and broccoli and 1 tablespoon salt and cook until veggies are crisp-tender, about 2 minutes. Meanwhile, fill a large bowl with ice and water. Using a slotted spoon, transfer the veggies to the ice bath and let cool 2 minutes. Remove from ice water and let dry.
Return the pot of water to a boil and add orzo. Cook, stirring occasionally, until tender. Drain, rinse with cold water, then drain again, leaving just a little wet.
Meanwhile, whisk together 1/4 cup lemon juice, garlic, shallot, 1 teaspoon salt, and 3/4 teaspoon pepper. Whisking constantly, drizzle in the olive oil. Add the remaining tablespoon lemon juice. Drizzle over the orzo. Stir in the asparagus, broccoli, tomatoes, and chopped basil.