Description
Indulge in the creamy goodness of this flavorful dish that combines tender orzo pasta with garlic butter asparagus, all brought together with a touch of lemon zest and Parmesan cheese.
Ingredients
Scale
For the Orzo:
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
For the Asparagus:
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
For the Creamy Sauce:
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
For Garnish:
- Chopped fresh parsley
Instructions
- In a large skillet, heat olive oil and butter over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Stir in the orzo and cook for 2–3 minutes, stirring frequently, until lightly toasted.
- Add the chopped asparagus and pour in the vegetable broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Stir in the heavy cream, Parmesan cheese, salt, black pepper, lemon juice, and lemon zest. Cook for another 2–3 minutes until creamy and heated through.
- Remove from heat and garnish with chopped parsley before serving.
Notes
- For extra protein, add grilled chicken or sautéed shrimp.
- You can substitute peas or broccoli if asparagus is out of season.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3 g
- Sodium: 390 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg
