Lemon Orzo with Roasted Asparagus

I think I will go shopping for asparagus and lemons. ---BBB

Lemon Orzo with Roasted Asparagus
Adapted by BumbleBeeBoogie

1 tablespoon grated lemon zest
1/4 cup freshly squeezed lemon juice
1/4 teaspoon salt
coarsely ground pepper
1 tablespoon extra-virgin olive oil
8 roasted asparagus spears
1/4 cup chopped flat leaf parsley
2 talespoons toasted pine nuts

To toast pine nuts, bake at 350 degrees 5 to 7 minutes or until just golden, taking care not to burn. Set aside to cool. If you cannot find pine nuts, you may substitute chopped almonds.

Preheat your oven to 450 degrees. Snap the ends from the asparagus and, if desired, remove scale with a vegetable peeler. Lay the asparagus spears on a baking sheet and spray generously with nonstick vegetale spray. Bake for 8 to 10 minutes or until asparagus is tender. Set aside to cool.

Cook the pasta according to package directions. Drain into a large bowl and set aside.

In a bowl, combine the lemon zest, lemon juice, salt and pepper. Slowly add the oil to the juice mixture, stirring constantly with a small whisk or fork, until well-blended. Add the mixture to the past and toss to coat. Cool to room temperature.

Cut the roasted asparagus into 1-inch pieces.

Stir the asparagus, parsley and pine nuts into the pasta.

You may serve warm or chill in the refrigerator until ready to serve.

Makes 4 to 6 servings.