Description
A dreamy and creamy dish that combines orzo and asparagus in a garlic butter sauce, perfect for a comforting meal.
Ingredients
Scale
- 1 cup orzo
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 4 tablespoons unsalted butter
- 3–4 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese, grated (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Boil Water: Start by bringing a pot of salted water to a boil.
- Add Orzo: Once boiling, toss in that lovely cup of orzo. Cook until al dente, about 8-10 minutes.
- Drain: Drain the orzo, but don’t rinse it!
- Heat the Butter: In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add Asparagus: Toss in the asparagus and a pinch of salt. Sauté for about 5-7 minutes until bright green and tender.
- Add Garlic: Add in minced garlic for the last minute of cooking.
- Mix Them Up: Add the drained orzo to the skillet with the asparagus.
- Butter It Up: Top with the remaining 2 tablespoons of butter.
- Season: Season with salt and pepper, and add grated Parmesan cheese.
- Toss Together: Toss until creamy sauce coats every piece of orzo and asparagus.
- Plate It: Transfer to a serving dish.
- Garnish: Top with fresh parsley and more Parmesan.
- Dig In: Serve and enjoy!
Notes
Don’t overcook the asparagus. Feel free to experiment with add-ins like cherry tomatoes, peas, or chicken. To make it vegan, swap butter for olive oil and skip cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg