Asparagus, Sundried Tomato, And Orzo Salad

• 1 bunch asparagus, aprox. 1 lb
• 1 tablespoon extra virgin olive oil
• 2 -3 garlic cloves, chopped
• 1 dash sea salt
• 6 ounces orzo pasta
• 6 sun-dried tomatoes packed in oil
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 tablespoon oil from tomatoes
• 1 tablespoon balsamic vinegar

1. Preheat oven to 430 f. Wash asparagus, trim off woody ends, and then cut asparagus spears into 1 inch pieces. Combine in a baking dish with olive oil, garlic, and salt. Roast asparagus in oven for ~15 minutes, until just fork tender. Let cool slightly.
2. Cook orzo in salted water, according to package directions.
3. Cut tomatoes into small pieces or slices.
4. Combine all ingredients and mix well.

extra virgin olive oil, garlic, salt, orzo pasta, tomatoes, fresh basil, parsley, oil from, balsamic vinegar

Taken from www.food.com/recipe/asparagus-sundried-tomato-and-orzo-salad-459607 (may not work)