Lemon Orzo with Asparagus and Tomatoes

Ingredients:

orzo pasta
asparagus, cut into 1 inch pieces
grape or cherry tomatoes, cut in half
zest and juice of a lemon
olive oil
1 small clove garlic, minced
parsley, chopped
salt and pepper, to taste
parmesan cheese, shredded

Boil orzo pasta until al dente, adding asparagus during last 4 minutes of cooking. Drain and put in a large bowl. Add olive oil to coat pasta. Allow to cool in refrigerator.

When cool, add remaining ingredients and toss together.