A bright, herby orzo salad that works warm or cold, perfect for a spring table or a make-ahead lunch.

8oz Orzo

8oz asparagus, trimmed and cut into 2″ pieces

olive oil

6oz baby bella mushrooms, sliced

¼ cup sliced scallions

¼ cup toasted sliced almonds

shaved Parmigiano-Reggiano (optional)

fresh dill (optional)

For the dressing:

¾ cup olive oil

¼ cup white balsamic vinegar

a little Dijon mustard

zest and juice of 1 lemon

fresh thyme

salt and pepper

Bring a large pot of well-salted water to a boil. Add the asparagus and cook for 3-4 minutes, until bright green. Lift it straight into a bowl of ice water to stop the cooking, then drain and set aside.

Warm a drizzle of olive oil in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and any liquid has cooked off, about 6 minutes.

Cook your Orzo in well-salted boiling water until al dente. Drain and let it cool slightly in a large bowl.

For the dressing, whisk together the vinegar, mustard, lemon zest and juice, thyme, salt, and pepper. Slowly stream in the olive oil, whisking constantly, until it comes together. Taste and adjust.

Toss the dressing with the orzo. Divide into bowls and top with the mushrooms, asparagus, scallions, and almonds. Finish with shaved Parmigiano-Reggiano and fresh dill if you like.