Description
This Garlic Butter Asparagus Orzo is a delightful one-pan dish combining tender asparagus and al dente orzo pasta tossed in a luscious garlic butter sauce with fresh lemon zest and Parmesan cheese, perfect for a quick and flavorful weeknight meal.
Ingredients
Scale
Pasta
- 1 cup orzo pasta
Vegetables
- 1 lb asparagus, trimmed and cut into 1-inch pieces
Cooking Fats and Oils
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
Seasonings and Flavorings
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
Cheese and Garnish
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, about 8-10 minutes, until al dente. Drain the orzo and set it aside for later use.
- Cook the Asparagus: While the orzo is cooking, heat olive oil in a large skillet over medium heat. Add the asparagus pieces and sauté for about 5-7 minutes until the asparagus is tender yet crisp. Season with salt and pepper to taste. Remove from the skillet and set aside.
- Make the Garlic Butter Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in the lemon zest and fresh lemon juice. Return the cooked orzo and asparagus to the skillet and toss everything together to combine and heat through evenly.
- Finish and Serve: Stir in the grated Parmesan cheese and cook for an additional minute to allow the cheese to melt and infuse the dish with creamy flavor. Garnish with freshly chopped parsley before serving warm.
Notes
- Be careful not to overcook the asparagus to retain its vibrant color and crisp texture.
- You can substitute Parmesan with Pecorino Romano for a sharper flavor.
- For a vegan version, replace butter with vegan butter and omit the cheese or use a plant-based alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add a pinch of red pepper flakes for a spicy kick if desired.
