Description

This creamy orzo with garlic butter asparagus is a delightful and comforting dish perfect for spring. The orzo pasta is toasted and simmered with fresh asparagus in vegetable broth, then enriched with heavy cream, Parmesan cheese, and a hint of lemon for brightness. Garnished with fresh parsley, this recipe serves as a satisfying vegetarian main course or a flavorful side dish.

Ingredients

Scale

Orzo and Base Ingredients

1 cup orzo pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
3 cloves garlic, minced

Vegetables

1 bunch asparagus, trimmed and cut into 1-inch pieces

Liquids and Dairy

2 cups low-sodium vegetable broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese

Seasonings and Garnish

1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
1 teaspoon lemon zest
Chopped fresh parsley for garnish

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Instructions

Heat and Sauté Garlic: In a large skillet, heat olive oil and unsalted butter over medium heat until melted and warm. Add minced garlic and cook for about 1 minute until fragrant, taking care not to burn the garlic.
Toast Orzo: Stir in the orzo pasta and cook for 2 to 3 minutes, stirring frequently. This toasts the orzo lightly, enhancing its flavor.
Add Asparagus and Broth: Add the chopped asparagus pieces to the skillet, then pour in the low-sodium vegetable broth. Bring the mixture to a gentle boil over medium heat.
Simmer Orzo and Asparagus: Once boiling, reduce heat to low and cover the skillet. Let it simmer for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Add Cream and Seasonings: Stir in the heavy cream, grated Parmesan cheese, salt, black pepper, lemon juice, and lemon zest. Continue cooking for another 2 to 3 minutes, stirring gently, until the dish is creamy and heated through.
Garnish and Serve: Remove from heat and sprinkle chopped fresh parsley over the top. Serve immediately while warm.

Notes

For added protein, incorporate grilled chicken or sautéed shrimp to make the meal heartier.
If asparagus is not available, substitute with peas or broccoli for a similar fresh taste and texture.
Use low-sodium broth to better control salt content.
To make the dish lighter, consider substituting heavy cream with half-and-half or a plant-based cream alternative.