Lemony Orzo Salad with Shrimp and Asparagus

 Serves 6

1 lb. uncooked orzo pasta

1 tablespoon lemon zest

⅓ cup lemon juice

1 tablespoon fresh thyme, chopped

1 teaspoon Dijon mustard

¼ teaspoon salt

¼ teaspoon pepper

½ cup extra virgin olive oil, plus 1 tablespoon divided

1 bunch fresh asparagus, tough bottom discarded  and cut into 2 inch pieces

1 lb.uncooked shrimp, peeled and deveined

1 ½ cups heirloom cherry tomatoes, cut in half

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons fresh parsley, chopped

2 tablespoons fresh chives, chopped

Cook orzo pasta according to package directions.  In the last 2 minutes of cooking, add asparagus pieces to the boiling water with the orzo.  Drain pasta and asparagus well. Transfer to a large mixing bowl.

While the pasta and asparagus are cooking, make the vinaigrette.

In a mason jar, combine lemon zest, lemon juice, mustard, thyme, salt and pepper.  Shake to combine.  Add ½ cup extra virgin olive oil and shake until combined and smooth. Set aside.

In a medium size skillet, heat the1 tablespoon of extra virgin olive oil on medium high heat. Sprinkle shrimp with salt and pepper.  Cook shrimp for 3 minutes and turn.  Cook shrimp for another 2 minutes.  Set cooked shrimp aside on a plate to slightly cool.  When cooled, add the shrimp to the mixing bowl with the orzo and asparagus. 

Cut tomatoes in half and add them to the mixing bowl. 

Add ¾ of the lemony vinaigrette to the mixing bowl and toss to combine.  Place salad  in the refrigerator covered for 20 minutes.

After 20 minutes, add the remaining vinaigrette to the bowl and toss.  Adjust seasoning if needed.  Top the orzo salad with fresh parsley and chives.  Serve.