Asparagus Lemon Orzo Salad

0 Heat a large cast iron skillet over medium low heat. Sauté the shallots until tender and fragrant, adding a bit of cooking oil or a splash of water to deglaze. Add in the asparagus and sauté for 2-3 minutes until vibrant in color and al dente. Season with a generous amount of salt and pepper.
1 Add arugula, cooked orzo, sautéed veggies, lupini beans, almonds, lemon zest and parsley to a large salad bowl. Drizzle with olive oil or tahini, parmesan and add juice of 1 lemon. Toss to combine and season with additional lemon juice, salt and pepper to desired taste preference. Enjoy immediately or store in the fridge in an air tight container for up to 72 hours!