INGREDIENTS
6 oz
orzo
2 tbsp
olive oil
1
shallot- diced
3
garlic cloves- rough chopped
1
extra large bunch asparagus, tough ends removed, cut into 1 inch pieces.
1 cup
snap peas
1 tsp
salt and pepper ( see notes)
2
lemons ( or sub one lemon, with preserved lemon)
1/2 cup
fresh dill
crumbled feta ( optional)