Description
A vibrant and creamy dish showcasing the fresh flavors of asparagus and zesty lemon, ideal for spring dining.
Ingredients
Scale
- 1 cup orzo pasta
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1/4 cup vegetable or chicken broth
Instructions
- Boil the Orzo: Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.
- Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute.
- Cook the Asparagus: Toss in the asparagus pieces, cooking for 3-4 minutes until tender yet crisp.
- Add Broth and Lemon Juice: Pour in the broth and lemon juice, simmering for another 2 minutes.
- Combine Ingredients: Gently fold in the cooked orzo, lemon zest, and Parmesan cheese.
- Season and Garnish: Season with salt and black pepper, and stir in fresh parsley.
- Serve Warm: Ladle portions into bowls and garnish with additional Parmesan or lemon wedges if desired.
Notes
Preparation tips: Use fresh asparagus for vibrant flavor and measure ingredients beforehand. Can be customized with proteins or seasonal veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg