Zesty Asparagus and Tomato Orzo

Steps (4)

1. 1

   Preheat the oven to 425°F and bring a pot of well-salted water to a boil. Add orzo and cook according to package directions for al dente, then drain and set aside.
   

2. 2

   In a large bowl, combine ¼ cup olive oil, lemon juice and zest, and seasoning mix. Add asparagus and toss well to coat; then spread vegetables on a sheet pan and scatter tomatoes throughout. Leave behind any remaining marinade in the bowl.

3. 3

   Roast vegetables for about 15–20 minutes, shaking the pan once halfway through cooking. Add additional 2 tablespoons of olive oil into the bowl with the remaining marinade mixture.

4. 4

   Add the cooked orzo into the bowl with the dressing, along with the cooked asparagus and tomatoes. Serve immediately.