This delicious Lorra Lee Recipe was featured in Vintage Affair Magazine's spring 2016 issue. It's packed with lots of flavors and is also vegan friendly.
1 bunch asparagus (about 3 cups diced)
1 tablespoon olive oil
2 shallots, minced
2 cloves of garlic, minced
12 ounces orzo pasta, cooked and cooled
15 ounce can artichoke hearts
1 1/2 cups sun-dried tomatoes in olive oil
1 lemon, tested and juiced
1/4 cup white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil
Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and balance for 2-3 minutes. While the asparagus is in the water, heat one tablespoon olive oil in a small sauce pan. Add in shallots and garlic and sauce for 1-2 minutes, just until tender.
Drain the asparagus and rinse with cool water. In a large bowl add cooked orzo pasta, asparagus spices and shallow and garlic. Drain artichoke heart and quarter them, adding them to the bowl. Add in sun-dried tomatoes with oil dn lemon zest. Stir to combine. In a small town whisk oil and lemon zest. Stir to combine.
In a small bowl whisk together lemon juice, white wine vinegar, salt and pepper While continuously whistling,s lowly pour olive oil int the vinegar. Once combined poor and toss into the sand. Serve cold.
Photography by Stel Bailey | www.stelbailey.com