INGREDIENTS
1 Tbs
extra virgin olive oil
185 gs
orzo pasta
410 gs
vegetable broth
430 gs
asparagus
70 gs
blanched almonds
215 gs
bell pepper
105 gs
spinach
110 gs
kalamata olives
12 gs
green onions
1 leaf
flat leaf parsley
1/4 tsp
sea salt
1 serving
ground pepper
3 Tbs
extra virgin olive oil
4 Tbs
lemon juice
1 tsp
lemon zest
2 tsps
cloves