Springtime Lemon Asparagus Orzo
Springtime Lemon Asparagus Orzo! With seasonal asparagus, green peas, fresh dill, zippy lemon, and creamy parmesan. All mixed up in garlicky, buttery orzo!
Servings: 6 servings
Cost: $7.45 per recipe / $1.24 per serving
- 1 cup orzo
- 4 tbsp unsalted butter
- 4 cloves garlic minced
- 2 cups chicken or veggie broth
- 1 lb asparagus
- 1 cup frozen peas
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup fresh dill chopped
- ½ cup parmesan cheese grated
- juice of 2 lemons
Snap the woody ends off the asparagus (the bottom inch or so of the stalk) and discard, then cut the asparagus diagonally into 1½-inch pieces. Peel and mince garlic. Chop the dill.
Melt butter in a large frying pan over medium-high heat. Toast orzo in the pan in a single layer for 4 to 5 minutes or until golden brown, stirring every 30 seconds or so.
Once the orzo is toasted, add minced garlic to the pan and cook for 30 seconds more.
Add asparagus, peas, salt, and pepper to the frying pan and stir until combined.
Add chicken broth and bring to a boil.
Reduce heat to medium-low, cover the pan with a lid, and let simmer for 15 minutes or until all the liquid is absorbed.
Remove from heat. Stir in dill, parmesan, and lemon juice.
- I use homemade chicken broth with no salt added. If you're using store-bought broth, you may want to consider reducing the amount of salt you add to this dish. Start with just a little and add more to taste.