Summer Vegetables with Orzo, Lemon and Avocado

3 cups cooked orzo

6 cups steamed broccoli

6 cups chopped asparagus

3 bunch green onions

3 avocado

15 cherry tomatoes

Zest of one lemon

6 tbsp olive oil (separated -one to cook the asparagus in and one to drizzle)

Place the orzo in a pot with salted water and cook until done. Drain, and set aside.

Steam the broccoli and set it aside.

Place 1 tablespoon of olive oil in a skillet. Chop the green onions and asparagus into one inch lengths, and stir fry it until just tender.

Place the orzo in a large mixing bowl. Add the broccoli, the onions and asparagus. Sprinkle it with the lemon zest. Cut the avocado into 1 inch chunks and add it to the mixture. Drizzle with one tablespoon of olive oil and toss to combine. Sprinkle with salt and pepper and serve cold. Drizzle with grated cheese, if desired.

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Summer Vegetables with Orzo, Lemon and Avocado