Asparagus Salad with Wild Garlic, Orzo and Goat Cheese

How to prepare asparagus salad with wild garlic, orzo and goat cheese

1. Cook the orzo in salted water according to package instructions. Drain and reserve 2-3 tablespoons of the cooking water.
2. While the orzo is cooking, cut the asparagus into appropriate segments (2-3 cm), leaving the tips whole. If the asparagus is thicker, cut it in half lengthwise first so it cooks faster.
3. In a large pan (about 28-30 cm) heat the oil and add the asparagus. Sauté over medium-high heat, stirring frequently, for 2 minutes. The asparagus will cook but remain al dente (crunchy), it shouldn't get soft.
4. Add the butter and wild garlic sauce over the asparagus. Stir quickly until the butter melts completely.
6. Add the orzo and reserved water and stir until evenly colored by the sauce. Taste for salt and add more if needed.
7. Transfer everything to a platter or wide bowl. Crumble the cheese on top. It's good immediately but also at room temperature.

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