Recipe borrowed with permission from welcometothetable.coop
Ingredients
- 8 oz. orzo pasta
- 2 tablespoons olive oil
- 1/2 yellow onion diced
- 1/2 lb. asparagus cut into 2 in pieces
- 1 cup curly parsley
- 3 tablespoons fresh mint
- 3 cloves garlic peeled and minced
- 1 lemon zest and juice
- pinch crushed red pepper flakes
- pinch salt and pepper
- 1/2 cup shredded parmesan cheese
Servings:
Instructions
- Cook the orzo according to package directions and drain, reserving 1/4 cup of cooking liquid.
- While the orzo cooks, heat the oil in a skillet over medium-high heat. Sauté the onion for a few minutes. Add the asparagus and sauté another 3 minutes or until asparagus is just tender. Remove from the heat and add the reserved cooking liquid, parsley, mint, garlic, lemon zest and juice and red pepper flakes. Mix together with the hot orzo. Season with salt and pepper and garnish the individual servings with Parmesan. Serve warm.
Recipe Notes
Add 2 tablespoons of sliced olives or oil-cured sundried tomatoes for a more complex flavor. Or skip the orzo, and serve the asparagus gremolata over couscous or quinoa with lemon wedges.
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