Garlic Butter Asparagus Orzo with Parmesan and Lemon (Print version)
Tender orzo tossed with crisp asparagus, garlic butter, Parmesan, and lemon for a bright 25-minute side dish.
# Ingredients:
For the orzo and asparagus
01 -
8 oz (225 g) orzo pasta
02 -
1 lb (450 g) asparagus, trimmed and cut into 1-inch pieces
03 -
1 tablespoon olive oil
04 -
3 tablespoons (42 g) unsalted butter
05 -
4 garlic cloves, finely minced
06 -
1/2 teaspoon kosher salt, plus more for pasta water
07 -
1/4 teaspoon black pepper
08 -
1/4 teaspoon red pepper flakes, optional
For finishing
09 -
1/2 cup (45 g) freshly grated Parmesan cheese, plus more for serving
10 -
1 teaspoon finely grated lemon zest
11 -
2 tablespoons fresh lemon juice
12 -
2 tablespoons chopped fresh parsley
13 -
1/3 cup reserved pasta water, as needed
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the orzo and cook until al dente according to the package directions. Reserve 1/3 cup pasta water, then drain well.
02 -
Heat the olive oil and butter in a wide skillet over medium heat. Add the asparagus, salt, and black pepper. Cook for 3-4 minutes, stirring often, until bright green and just tender.
03 -
Stir in the minced garlic and red pepper flakes. Cook for 30-45 seconds, just until fragrant. Do not let the garlic brown.
04 -
Add the drained orzo to the skillet with 2 tablespoons reserved pasta water. Toss until the orzo is glossy and coated in garlic butter.
05 -
Remove the skillet from the heat. Stir in Parmesan, lemon zest, lemon juice, and parsley. Add more pasta water if needed, then taste and adjust seasoning.
06 -
Spoon into a shallow serving bowl and finish with extra Parmesan and a little more parsley if desired.
# Good to know:
01 -
Serves 4 as a side dish or 2 to 3 as a light vegetarian meal.
02 -
Add Parmesan off the heat for the smoothest texture.
03 -
Leftovers keep refrigerated for up to 3 days.