Description

Tiny orzo pasta is toasted in butter, cooked in broth until creamy, then tossed with tender asparagus, bright lemon, and a generous shower of freshly grated Parmesan. It works as an elegant side dish alongside chicken, fish, or pork – or as a completely satisfying light vegetarian main all on its own.

Ingredients

1½ cups dry orzo pasta
1 lb fresh asparagus, trimmed and cut into 1-inch pieces
3 tablespoons unsalted butter, divided
2 shallots, finely minced
3 cloves garlic, minced
2 cups chicken or vegetable broth
½ cup half-and-half or heavy cream
¾ cup freshly grated Parmesan cheese, plus more for serving
Zest and juice of 1 lemon
Salt and freshly ground black pepper
Fresh parsley or basil for garnish (optional)

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Instructions

1. Melt 2 tablespoons butter in a large deep skillet over medium heat. Add shallots and cook 3 minutes until softened. Add garlic and stir 1 minute.

2. Add dry orzo and stir 1 minute until edges look slightly golden and you can smell a faint nuttiness. This toasting step adds great depth of flavor.

3. Pour in broth and bring to a simmer. Cover loosely and cook 6 minutes over medium-low heat, stirring occasionally to prevent sticking.

4. Stir in asparagus pieces and the half-and-half. Cook uncovered 3 to 5 minutes, stirring frequently, until asparagus is just tender and orzo is creamy and al dente.

5. Remove from heat. Stir in remaining tablespoon of butter, the Parmesan, lemon zest, and lemon juice. Taste and season generously with salt and pepper. Serve immediately.

Notes

Choose thicker asparagus stalks for this recipe – they hold up much better without turning mushy.

Always add lemon juice off the heat to preserve its fresh bright flavor.

Orzo continues to absorb liquid after cooking – if it thickens too much, loosen with a splash of warm broth.

Use freshly grated Parmesan only – pre-shredded will not melt smoothly into the sauce.

Add crispy prosciutto or pancetta crumbled over the top for an instant upgrade.

Prep Time: 8 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Italian