Dressing

1. Place the lemon zest, juice, garlic, salt, and pepper in a deep-sided bowl.
2. Add the oil in a thin, steady stream while whisking the mixture vigorously to form an emulsion. Set aside.

Orzo Salad

1. Prepare the asparagus and lay them in a heat-resistant 9” x 13” Pyrex dish.
2. Pour the boiling water over the asparagus, cover with plastic wrap and let sit until the water is slightly warm. This no-fuss method produces perfectly cooked asparagus.
3. Remove the asparagus to your cutting board and cut diagonally in two-inch pieces. Set aside.
4. Place the chicken stock and water in a large pot and bring to a boil. Add the salt and turmeric and bring back to a boil.
5. Add the orzo and cook until tender—about 10 to 12 minutes.
6. Drain, but do not rinse.
7. Place the hot orzo in a spacious, heat-resistant bowl and add the asparagus. Whisk the dressing if needed and pour it over the salad. Mix well.
8. Cool to room temperature. Adjust seasonings as needed before serving.