LEMON ORZO WITH ASPARAGUS

Russ Myers

By
@Beegee1947

If you’ve never cooked with orzo before, it’s actually an Italian dried pasta. The interesting fact is that orzo in Italian means barley so this is why each piece of orzo is the shape of an unprocessed grain of barley.

Orzo is very versatile, it can be used in soups or salads, or creamy risotto-like dishes, even casseroles. Orzo is perfect to use in stuffing peppers or tomatoes, the possibilities are endless.


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Comments:

Serves:

6 SERVINGS

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

FOR THE DRESSING

1
lemon, zested
juice from 1 lemon
3 clove
garlic, minced
salt and pepper to taste
1/4 c
olive oil

FOR THE ORZO

1 lb
asparagus
2 c
chicken broth
2 c
water
1 tsp
salt
1/4 tsp
turmeric
1 1/2 c
dry orzo pasta
1/4 c
fresh parsley, chopped

Directions Step-By-Step

1
Place the lemon zest, juice, garlic, salt, and pepper in a deep medium bowl.
Add oil and whisk until it emulsifies a bit. Set aside.
2
Snap the end pieces off the asparagus and lay the asparagus stalks in a baking dish, 9x13 inch. Pour boiling water over the asparagus (just enough to cover it), cover dish with plastic wrap and let sit until the water is warm to the touch. Drain water and cut the asparagus stalks into 2 inch pieces.
3
Place the chicken broth and water in a large pot and bring to a boil. Add the salt and turmeric and bring back to a boil. Add the orzo and cook until tender, about 10 minutes.
4
Drain orzo, but do not rinse it. Place the hot orzo in a large bowl, add the asparagus and parsley. Whisk the dressing if needed and pour it over the salad. Mix well.

Top with butter if preferred.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American