Food Challenge: ASPARAGUS/Orzo Salad with Asparagus and Dill

Recipe #1 for my asparagus challenge. Amusingly, its from a blog called "What's Cookin' with Mary?".

Its a perfect summer pasta salad.

Orzo Salad with Asparagus and Creamy Dill Dressing

Recipe from: What's Cookin' with Mary?

½ lb orzo
½ lb asparagus, cut into ½“pieces
3 Tbs fresh dill, minced and divided (to taste)
2 Tbs mayo
1 Tbs plain Greek yogurt , or an additional Tbs of mayo (I used 2%)
1 ½ Tbs lemon juice
1 tsp honey
¼ tsp kosher salt & freshly cracked black pepper (to taste)

What To Do:

Cook orzo in well salted water (or broth) according to the packages instructions. Add the asparagus during the last minute of cooking. Rinse orzo and asparagus thoroughly with cold water to stop the cooking process.

While the pasta cooks, whisk together 1 Tbs of the dill, mayo, yogurt, lemon juice, honey, salt and pepper, then refrigerate.

Combine dressing, pasta, asparagus and remaining dill and mix well. Allow salad to meld in the fridge for as long as possible. It will still be tasty if you eat it right away, but if you have the time, make it a few hours ahead.

Plus I think its relatively healthy with the light dressing including the Greek yogurt.  Yum!