Mushroom And Asparagus Grain Bowl

With chewy orzo, crunchy asparagus, and silky sautéed mushrooms, this grain bowl is bursting with flavor and texture. Make it for lunch or a light dinner.

INGREDIENTS

• 8 ounces fresh asparagus, trimmed & cut into 2” pieces
• 1 tablespoon salt
• 1 ½ teaspoons DeLallo Extra Virgin Olive Oil
• 6 ounces baby Bella mushrooms, stemmed & sliced
• 1 (1-pound) package DeLallo Whole-Wheat Orzo
• ¼ cup scallions, thinly sliced
• ¼ cup sliced toasted almonds
• Parmigiano-Reggiano Cheese, shaved (optional)
• Chopped fresh dill (optional)
• Dressing:

DIRECTIONS

1. ¾ cup DeLallo Extra Virgin Olive Oil
2. ¼ cup DeLallo Golden Balsamic Vinegar
3. ½ teaspoon Dijon mustard
4. ½ teaspoon salt
5. ½ teaspoon pepper
6. Zest and juice from one lemon
7. 1 teaspoon fresh thyme, chopped