This simple yet luxurious pasta dish captures the essence of spring. Tender asparagus and delicate orzo come together in a silky Parmesan cream sauce that feels indulgent but is ready in minutes. The dish is rich enough for a satisfying main course yet light enough to serve alongside grilled fish or roasted chicken. Whole-grain orzo adds a pleasant nuttiness that complements the fresh, green flavor of asparagus beautifully.
INGREDIENTS:
1 cup orzo (whole-grain orzo works wonderfully, too)
1 cup asparagus, cut into 1-inch pieces
1 tablespoon butter
1/4 cup chicken or vegetable stock
1/4 cream (plus more if desired)
1/2 cup grated Parmesan cheese
Salt and freshly ground pepper, to taste
METHOD:
Bring a large saucepan of salted water to a boil. Add the orzo and cook for 5 minutes. Add the asparagus and continue cooking for another 4–5 minutes, or until both are just tender. Do not overcook.
Drain the orzo and asparagus well, then return them to the warm saucepan.
Add the butter, stock, and cream to the pot. Stir gently over medium-low heat until the butter melts and the mixture begins to thicken slightly.
Stir in the Parmesan cheese until melted and creamy. If you prefer a looser sauce, add a splash more cream or stock.Taste and season with salt and freshly ground pepper. Serve immediately while warm and silky.
SERVING SUGGESTIONS:
- Serve as a side dish with roasted chicken, salmon, or grilled shrimp.
- Stir in peas, sautéed mushrooms, or baby spinach for variation.
- Finish with a drizzle of lemon-infused olive oil or sprinkle of lemon zest for brightness.
- For a heartier meal, top with sliced grilled chicken or seared scallops.
YIELD: About 3 to 4 servings as a side dish, or 2 generous servings if served as a main course.
