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Lemon Orzo with Asparagus and Cherry Tomatoes


Scale

Ingredients

  • 1 1/2 cups Orzo Pasta
  • 16 oz chicken broth
  • 2 Tbsp butter
  • 1 bunch cooked asparagus cut into 1″ pieces (I grilled mine outside)
  • 1 pint cherry or grape tomatoes cut in half
  • 1 lemon, zested and juiced
  • 4 Tbsp Extra Virgin Olive Oil
  • 1 clove garlic, minced
  • 1 Tbsp freshly chopped parsley
  • salt and pepper to taste

Instructions

  1. In a large sauté pan, melt the butter and add the orzo. Cook on med heat until the pasta starts to brown like rice would
  2. Very carefully, add the chicken stock and bring to a boil. Cover and continue to simmer on low heat approx. 20 min or until orzo has absorbed the liquid. Stir occasionally to avoid sticking
  3. Meanwhile, mix the oil, lemon zest, lemon juice and salt and pepper together in a small bowl
  4. Chop your asparagus into 1″ pieces and halve your tomatoes
  5. Add the lemon mixture and vegetables to the orzo and stir until incorporated
  6. Garnish with parsley and serve