Orzo with Salmon and Asparagus from Monday-to-Friday Cookbook by Michele Urvater

Ingredients

• Salt
• 2 cups fish stock or bottled clam juice and 4 cups water, or 6 cups water
• 1 small bunch fresh dill or basil
• 1 box (16 ounces) orzo or acini pepe
• 36 medium asparagus spears
• freshly ground black pepper
• ¼ teaspoon dried red pepper flakes
• 6 small or 4 medium-size tomatoes
• 2 tablespoons white wine vinegar
• 2 to 4 tablespoons olive oil
• 1½ pounds salmon fillets or tuna fillets or fresh shrimp, peeled and deveined