Lemon Orzo with Roasted Asparagus

When spring comes, I want asparagus. And when I say I want asparagus, I mean I want it on my plate all the time - in pasta, as a side, roasted, grilled, in a boat, with a goat, in the rain, on a train - you name it. Here's a dish that will cure all of your asparagus cravings. Playing the roles of carb and veggie in one, it may serve as consummate companion to any meat, or stand alone as a fantastic light lunch. I served it with this Spice Rubbed Salmon with Avocado Salsa a couple of weeks ago and the result was pure bliss. What could be better than broiled asparagus with salty feta, tangy lemon, and perfectly cooked orzo pasta? The answer is nothing. Nothing (this healthful) is better than that, at least in springtime. Asparagus and orzo FTW!

Lemon Orzo with Roasted Asparagus (adapted from twopeasandtheirpod.com)

8 oz. orzo pasta
1 bundle asparagus, woody ends trimmed then cut into thirds
1 T. olive oil
1 t. salt, divided
1/2 t. pepper, divided
1/4 c. freshly squeezed lemon juice
1/3 c. feta cheese

Place the oven rack on the top rung then preheat the broiler. Meanwhile, cook the pasta according to package directions, drain, transfer to a large bowl and set aside to cool slightly. Spray a baking sheet with cooking spray then place the asparagus pieces on the baking sheet. Toss the asparagus with the olive oil, 1/2 t. salt and 1/4 t. pepper. Broil for 3-5 minutes until tender and slightly browned. Add the asparagus to the bowl with the cooked pasta. Add the remaining 1/2 t. salt, 1/4 t. pepper, lemon juice and feta to the bowl and toss to combine. Serve at room temperature.

6 servings (185 calories each serving) according to my calculator on loseit.com