Orzo with Asparagus, Peas, and Parmesan
Talk about a celebration of spring! Asparagus, peas, spinach, and basil make this orzo go from simple side dish to straight-up dinner. Sprinkle some lemon zest and Parmesan on top (or rather, stir in, if you’re getting technical), and this is a showstopper of a meal. But you know what? It’s actually surprisingly quick and easy to make. If asparagus isn’t in season, you can swap it out with blanched green beans or broccoli. Still green, still delicious, and still super simple to prepare.
Makes 4 Servings
Ingredients:
- 2 Tbsp unsalted butter
- 1 bunch (about 30) thin asparagus spears, tough ends removed and stalks sliced 1inch long on the diagonal
- 5 ounces baby spinach
- 3 medium cloves garlic (minced)
- Kosher salt
- Freshly ground black pepper
- 1¾ cups vegetable or chicken broth
- 1 Tbsp freshly squeezed lemon juice
- 2 tsp fresh lemon zest
- 1 cup orzo
- 1 cup (about 3 ounces) shredded Parmesan cheese
- 1 cup fresh or frozen and thawed peas
- 2 Tbsp chopped fresh basil
Method:
- Melt the butter in a 10-inch skillet over medium heat. Add the asparagus and cook until crisp-tender, 2 to 4 minutes. Add the spinach a handful at a time, gently stirring until wilted, another 2 to 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season to taste with salt and pepper. Transfer the asparagus mixture from the skillet to a large plate or bowl.
- Add the broth, lemon juice, and lemon zest to your skillet and bring to a boil. Add the orzo to the skillet and reduce the heat to medium-low. Simmer, covered, until most of the liquid is absorbed and the orzo is tender, about 10 minutes, stirring a few times.
- Stir in the cheese, peas, and basil. Fold in the asparagus mixture, with the juices. Serve immediately.
Tip: If you want to add a bit of protein to this dish, stir in ½ cup of toasted sliced almonds right before serving. Not only are they a healthy fat with a kick of vegetarian protein, they also add a delightful crunch to the dish.