Description
This creamy orzo with garlic butter asparagus is a delightful vegetarian dish combining tender orzo pasta cooked in a rich broth and cream sauce, complemented by sautéed asparagus infused with garlic butter. Perfect as a comforting side or a satisfying main course, it features fresh lemon zest and parsley for a bright finish.
Ingredients
Scale
Orzo and Sauce
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Vegetables and Garnish
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- lemon zest, for garnish (optional)
- fresh parsley, for garnish (optional)
Instructions
- Prepare the garlic butter asparagus: In a large skillet or saucepan, heat olive oil and 1 tablespoon of butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the asparagus and sauté for 3–4 minutes, or until tender-crisp. Remove asparagus from the pan and set aside.
- Toast and cook the orzo: In the same pan, add the orzo and toast it for 1–2 minutes, stirring frequently to prevent burning. Pour in the broth, stir well, and bring to a simmer.
- Simmer the orzo: Reduce heat to low and cook uncovered for about 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Finish the creamy sauce: Stir in the heavy cream, Parmesan cheese, salt, pepper, and the remaining tablespoon of butter. Continue cooking for another 1–2 minutes until the mixture is creamy and well combined.
- Combine asparagus and flavor: Add the sautéed asparagus back into the pan along with the lemon juice. Stir gently to combine all the flavors thoroughly.
- Adjust seasoning and serve: Taste the dish and adjust the salt and pepper if needed. Garnish with fresh lemon zest and parsley before serving for a fresh and vibrant touch.
Notes
- For added protein, top the dish with grilled chicken or shrimp.
- You can substitute heavy cream with half-and-half for a lighter version.
- Frozen asparagus can be used; just thaw and pat dry before cooking.
