Garlic Butter Asparagus Orzo (Print Version)
Tender orzo, sautéed asparagus, garlic, and Parmesan blend in a bright, buttery dish.
# Ingredients:
→ Pasta
01 -
100 grams orzo pasta
→ Fats
02 -
15 milliliters olive oil
03 -
14 grams unsalted butter
→ Vegetables
04 -
2 garlic cloves, finely minced
05 -
120 grams asparagus, chopped into 2-centimeter pieces
→ Seasonings
06 -
0.5 teaspoon fine sea salt
07 -
0.5 teaspoon freshly ground black pepper
08 -
0.5 teaspoon red pepper flakes, optional
→ Finishing
09 -
50 grams finely grated Parmesan cheese
10 -
15 milliliters freshly squeezed lemon juice
# Instructions:
01 -
Bring a large saucepan of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain thoroughly and set aside.
02 -
Heat butter and olive oil in a large non-stick pan over medium heat. Add minced garlic and chopped asparagus. Sauté for 3 to 4 minutes, stirring often, until asparagus is bright green and tender.
03 -
Add cooked orzo to the pan. Season with salt, black pepper, and red pepper flakes if using. Stir in grated Parmesan and lemon juice. Toss until evenly combined and cheese has mostly melted.
04 -
Transfer to serving plates and garnish with additional Parmesan if desired. Serve immediately while warm.
# Notes:
01 -
For a more substantial meal, fold in cooked chicken breast or roasted chickpeas after combining the orzo and asparagus.