Recipe: Orzo with Asparagus and Almonds

ORZO WITH ASPARAGUS AND ALMONDS

"The flavors of the Mediterranean come together in this easy side dish, which blends curry, olive oil, garlic, almonds, and pasta with asparagus, a perennial springtime favorite."

1 cup orzo
1 bunch asparagus, cut into 1 1/2-inch pieces (about 2 1/2 cups)
1 cup slivered almonds
1/3 cup cider vinegar
3 tablespoons olive oil
3 tablespoons honey
1 tablespoon McCormick Gourmet Collection Red Curry Powder
1/2 teaspoon McCormick Garlic Powder
1/2 teaspoon salt
1/2 cup red bell pepper strips

Cook orzo according to package directions. Drain well. Cook asparagus until tender-crisp. Toast almonds.*

Mix vinegar, olive oil, honey, curry powder, garlic powder and salt in large bowl. Add orzo, asparagus, almonds and red bell pepper; toss to coat well.

Serve immediately or refrigerate until ready to serve.

*To Toast Almonds:
Spread almonds in single layer on baking sheet. Bake in preheated 350 F oven for 5 to 7 minutes or until lightly browned, stirring occasionally.

Makes 8 side dish servings

Nutritional Information Per Serving:
About 237 Calories, Fat 13g, Protein 6g, Carbohydrates 24g, Cholesterol 0mg, Sodium 151mg, Fiber 3g

Source: McCormick & Company, Inc.