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🧆 Middle Eastern & Med

Spring Orzo Salad With Asparagus, Artichokes, Olives, Creamy Butterbeans & Herby Mustard Vinaigrette

5Steps
0Bases
4Fresh items
Spring Orzo Salad With Asparagus, Artichokes, Olives, Creamy Butterbeans & Herby Mustard Vinaigrette

In this dish

  • 200 g1 bunch asparagus
  • 1 jar1 jar artichokes
  • 80 g½ cup olives
  • creamy butterbeans

Method

  1. Cook and cool the orzo.
  2. Blanch the asparagus.
  3. Chop artichokes and olives.
  4. Whisk a herby mustard vinaigrette.
  5. Toss the orzo with asparagus, artichokes, olives and butter beans, then dress.
Reconstructed method. This dish had no published method, so these steps are our own interpretation from the dish description — not Planthood's exact recipe.