Lemon Orzo Salad with Asparagus and Tomatoes

This recipe comes from a blog called, "A Big Mouthful." Another Pinterest find. (My life is so enhanced by how far the internet has come.)
I love this salad. It's perfect for spring flings, and fun gatherings. It's easy and you can serve it at any temperature.

INGREDIENTS:
12 orzo pasta
1 bunch fresh asparagus, cut into 1 in pieces
1 pint grape or cherry tomatoes, halved
1 lemon zested and juiced
4 TBSP extra virgin olive oil
1 clove garlic, minced
2 TBSP fresh parsley, minced
Sea salt & fresh ground pepper
Fresh grated parmigiano reggiano (I buy this in bulk at BJ's.)

1. Bring 2 large pots of water to a boil. Add a big pinch of salt in each. To one pot, add asparagus and blanch about 2-3 minutes, depending on the thickness. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
2. To the second pot add orzo. Cook according to package, rinse and drain. Place in a large bowl and add asparagus and tomatoes. Mix together olive oil, lemon zest, lemon juice, garlic, and salt & pepper in a small bowl. Stir into orzo salad. Stir in parsley and grated cheese. Serve hot, room temperature or cold.

Fresh Strawberry Yogurt Cake

This is a Pinterest find and it's just in time for strawberry season and Mother's Day.

INGREDIENTS:
1 cup butter
1 1/2 cup sugar + 2 tsp
3 eggs
3 TBSP lemon juice, divided
1 lemon, zested
2 1/2 cup flour, divided
1/2 tsp baking soda
1/2 tsp salt
8 oz plain or vanilla Greek yogurt
12 oz fresh strawberries, diced
1 cup powdered sugar.

1. Rinse and slice the strawberries into bite-sized pieces. Place in a small bowl and sprinkle with 2 tsp of sugar and set aside. This helps to bring out the sweetness and the juices of the strawberries. Preheat oven to 325. Grease a 10in bundt pan. Sift together 2 1/4 cup flour, baking soda and salt. Mix in lemon zest and set aside.

2. With an electric mixer, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time. Stir in 1 TBSP lemon juice. Alternate beating in the flour mixture and the yogurt, mixing until just incorporated.

3. Toss the strawberries with the remaining 1/4 cup of flour. Gently mix into the batter. Pour the batter into bundt pan. Bake for 60 minutes or until a toothpick comes out clean.

4. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together the remaining 2 TBSP lemon juice and powdered sugar. Drizzle over the top of the cake.