This light and simple orzo pasta salad is the perfect side for all of your summer cookouts, or for a vegetarian summer dinner. We love the bright lemon flavors with the truffle salt and oil, but you can easily just use regular salt and oil if you don’t prefer truffle flavors.

1 box (pound) of orzo pasta, cooked according to package directions and cooled (you can run under cold water to speed up this process)
1 bunch of medium asparagus
2 cloves garlic, minced
2 Tablespoons truffle oil
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup good plive oil
3 Tablespoon lemon juice
2 cups shredded Parmesan cheese
1 teaspoon truffle salt

Cook orzo in salted water according to package directions and drain. Toss with 1 Tablespoon of olive oil to prevent sticking.

Slice the asparagus on the diagonal, into 1/4 inch slices. Warm the truffle oil in a skillet over medium low heat. Add asparagus, garlic, salt and pepper and sauté for 2 minutes until slightly cooked but crisp. Remove from heat and and add to cooked orzo. Whisk together remaining olive oil, lemon juice and truffle salt. Stir into orzo mixture. Add Parmesan cheese and give one last mix.