Lemon Orzo With Asparagus

This Lemon Orzo with Asparagus is a simple, yet fashionable dish that would be served as a side dish or starter.

Lemon Orzo With Asparagus

I've a exceptional simple facet dish recipe to percentage with you today. I certainly love this, it’s so clean and delicious. In case you’ve by no means cooked with orzo before, it’s certainly an Italian dried pasta. The exciting truth is that orzo in Italian method barley so that is why every piece of orzo is the form of an unprocessed grain of barley.

Orzo could be very versatile, it may be used in soups or salads, or creamy risotto-like dishes, even casseroles. Orzo is perfect to use in stuffing peppers or tomatoes, the opportunities are countless. Here I chose to make a easy side dish with some sparkling asparagus and a lemony dressing. We served it as a facet dish to a few scrumptious garlic and paprika fowl drumsticks, recipe will be shared later.

Lemon Orzo With Asparagus

INGREDIENTS :
For the dressing:

  • juice from 1 lemon
  • 3 cloves garlic minced
  • 1 lemon zested
  • salt and pepper to taste
  • 1/4 cup olive oil

For the orzo:

  • 1 lb asparagus
  • 2 cups water
  • 1 tsp salt
  • 1/4 tsp turmeric
  • 1 1/2 cup dry orzo pasta
  • 1/4 cup fresh Parsley chopped
  • 2 cups chicken broth low sodium
INSTRUCTIONS :

Dressing:
  1. Place the lemon zest, juice, garlic, salt, and pepper in a deep medium bowl.
  2. Add oil and whisk until it emulsifies a bit. Set aside.
Orzo:
  1. Snap the end pieces off the asparagus and lay the asparagus stalks in a baking dish, 9x13 inch. Pour boiling water over the asparagus (just enough to cover it), cover dish with plastic wrap and let sit until the water is warm to the touch. Drain water and cut the asparagus stalks into 2 inch pieces.
  2. Place the chicken broth and water in a large pot and bring to a boil. Add the salt and turmeric and bring back to a boil. Add the orzo and cook until tender, about 10 minutes.
  3. Drain orzo, but do not rinse it. Place the hot orzo in a large bowl, add the asparagus and parsley. Whisk the dressing if needed and pour it over the salad. Mix well.
  4. Top with butter if preferred.

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