ORZO SALAD WITH
ASPARAGUS WITH
MELON VINAIGRETTE
Serve With: 2013 Muscat Canelli
Serves 4 to 6 as a side
VINAIGRETTE
• 2 cups cantaloupe, ½-inch cubed
• 4 Tbs. rice vinegar
• 2 tsps. sugar
• 8 tsps. canola oil
• ¼ tsp. salt
• Blend all ingredients until smooth and set in fridge until needed.
ORZO
• 8-12 oz. orzo pasta
• 1-1
1/2
lbs. fresh asparagus, tough ends trimmed and discarded and spears
cut into 1-inch pieces
• ¼ cup grated Parmesan cheese (or more, if you like)
• 1 Tbs. unsalted butter
• Bring large pot of water to boil and cook orzo according to package instructions.
With 3 minutes left in cooking process, add asparagus to orzo. Continue cooking
until orzo is cooked through; drain and return orzo and asparagus to warm pot.
• Stir in Parmesan cheese, butter and ½ tsp. salt. When cheese and butter
have melted, taste and add more salt as desired. Let cool 10 minutes and
drizzle with vinaigrette.