Lemon Asparagus Orzo
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6 people
Fresh asparagus and bright lemons bring out the nutty flavor of tender orzo pasta and shaved Parmesan cheese in this easy side dish. Once you've enjoyed it as a side dish, check out the tips for turning leftovers into a whole new meal!
- 6 cups chicken broth
- 16 oz. uncooked orzo pasta
- ¼ cup butter
- ½ lb. fresh asparagus cut into 1-inch pieces
- 2 cloves garlic minced
- 2 tbsp. freshly grated lemon rind
- 3 tbsp. lemon juice
- 2 cups freshly grated Parmesan cheese
- salt and pepper to taste
- 2 chive stems for garnish optional
Bring the chicken broth to boil in a large saucepan over medium-high heat. Add orzo, stir well, and cook uncovered for 7 minutes. Add the asparagus, stir well, and cook an additional 2 minutes.
While orzo cooks, melt the butter in a large skillet. Add in minced garlic and cook, stirring frequently, for 2 minutes or until fragrant.
Drain orzo and add to the skillet. Remove from heat and stir in the lemon rind, lemon juice, and Parmesan cheese. Season to taste with salt and pepper. Transfer to a serving bowl and garnish.