Spring Orzo Salad with Crispy Shallot Vinaigrette

For the Crispy Shallot Vinaigrette, heat the olive oil in a skillet over medium heat. Add the shallots and stir until they’re golden brown, taking care not to burn them. Add to a jar or bowl and combine with remaining ingredients until blended. Set aside.

Cook orzo according to package instructions. Lightly sauté the asparagus in a drizzle of olive oil for 3-4 minutes or until cooked to your liking. Toss all ingredients, including the dressing, and season to taste. Makes about 4 servings.