Ingredients
- 1 cup orzo pasta
- 1 bunch fresh asparagus, trimmed and chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cups vegetable or chicken broth
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
- Add the orzo and toast for 2–3 minutes, stirring often.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the broth and bring to a simmer. Cook for 8–10 minutes, stirring occasionally.
- In the last 3–4 minutes, stir in the chopped asparagus and cook until tender-crisp.
- Stir in the remaining butter, lemon juice, and zest. Season with salt and pepper.
- Mix in Parmesan cheese if using, garnish with parsley, and serve warm.
Notes
- Use fresh lemon zest and juice for the brightest flavor.
- Add red pepper flakes for a touch of heat.
- To make it a main dish, top with grilled shrimp, chicken, or scallops.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg
