Orzo Salad with Prosciutto Ribbons, Asparagus Tips and Shaved Parmesan

2 cups cooked orzo pasta (cook according to package instructions), drained

1 cup asparagus tips

3/4 cup prsciutto, sliced into thin strips

2 tablespoons olive oil

1/4 cup fresh lemon juice

1 teaspoon shallots, minced

1 teaspoon honey

salt and freshly ground pepper to taste

4 large butter lettuce leaves

freshly grated lemon peel

1/4 cup shave parmesan cheese, for garnish

fresh chive blossoms, for garnish

1. In a pot of simmering water, cook asparagus tips for six minutes to blanch.
2. Immediately drain into strainer. Cover with ice cubes to stop further cooking and retain bright green color.
3. In a large bowl, whisk together olive oil, lemon juice, shallots, honey, salt and pepper.
4. Add cooked orzo, blanched asparagus tips and prosciutto strips.
5. Toss to combine.
6. Serve in butter lettuce leaves.
7. Garnish with lemon peel, shaved parmesan cheese and chive blossoms.

Enjoy!