Spring Asparagus & Potato Orzo Salad
I partnered up with Altar Produce and Idaho Potato Commission, and the result is this knock-your-socks-off Spring Asparagus & Potato Orzo Salad! It’s bright, fresh, and a perfect way to use gorgeous in-season produce.
Altar Produce grows the freshest, crispiest, greenest asparagus I’ve ever eaten, hands down. Altar is the world’s largest asparagus grower and shipper with over 25,000 acres of green asparagus in Mexico. They also grow green onions, Brussels sprouts, radishes, broccoli, and more. They work tirelessly to create truly premium quality produce. Because Altar owns and operates all components of production, they are not reliant on any of the practices of third party growers to protect the integrity of their produce. Altar asparagus truly elevates this dish.
And the red Idaho potatoes I used here pair so beautifully with the asparagus. Idaho produces 1/3 of the potatoes consumed in the United States–and for good reason. They’re delicious! Why are Idaho potatoes so much better than the rest? Idaho’s growing season of warm days and cool nights, combined with plenty of mountain-fed irrigation and rich volcanic soil, produce the unique texture, taste, and dependable performance that keep customers asking for more.
Okay, all, make this recipe!
Spring Asparagus & Potato Orzo Salad
Prep time 20-25 minutes
Serves 6
Olive & shallot vinaigrette
1/2 cup green Castelvetrano olives
1 shallot
2 lemons, juiced and zested
1/4-1/3 cup white vinegar (to taste)
1-2 tablespoons honey
Salt and pepper to taste
1 cup olive oil
Salad
2 pounds trimmed, washed, and sliced Altar asparagus
2 pounds baby yellow or red Idaho potatoes
1 16-ounce package orzo noodles
1/2 cup fresh chopped dill
1 cup chopped fresh chives
2 grated fresh parmesan
2 cups olive & shallot vinaigrette
- Place all vinaigrette ingredients (except olive oil) in a food processor and whirl them up while streaming in olive oil. This recipe makes about 2 cups of dressing.
- Wash and trim asparagus, cutting them into 2-inch sections.
- Wash potatoes. In salted water, bring potatoes to a boil until they float, about 15 minutes. Add asparagus pieces.
- Boil 3-4 minutes. Drain and set aside.
- Boil orzo noodles according to the package instructions. Drain and place in a large mixing bowl.
- Slice slightly cooled potatoes in half. Add potatoes and asparagus to the orzo.
- Add herbs, cheese, and vinaigrette to the salad. Mix gently. Serve and enjoy!
Post sponsored by Altar Produce and the Idaho Potato Commission.