Lemon Orzo with Asparagus and Cherry Tomatoes

5 from 1 reviews




  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