LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS
Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible.
Provided by Ali Slagle
Categories brunch, dinner, lunch, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
- While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
- In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
- Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.
CREAMY ORZO WITH ASPARAGUS & PARMESAN RECIPE - (4.4/5)
Provided by wing118677
Number Of Ingredients 6
Steps:
- Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes. After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!). Once the orzo and asaparagus are cooked and tender, drain and return to the pot. Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency. Season with salt and pepper. Voila! You have a delicious side dish! Serve immediately.
ORZO WITH ASPARAGUS, ARTICHOKE, TOMATO AND TRUFFLE OIL
Steps:
- Cook the orzo in boiling salted water until al dente. Rinse in cool water and toss in olive oil. Set aside.
- In a small sauce pan, cook balsamic vinegar and sugar and reduce it to a syrup consistency. Set aside. Cut the asparagus tips from the stems. Blanch the tips on boiling salted water. Set aside. Coarsely chop the asparagus stems in a food processor. Set aside. Put the artichokes on a hot grill and cook until brown. Saute butter, garlic, and asparagus in a large pan for 2 minutes. Add wine, vegetable stock, and orzo.
- Cook until the pasta is hot and the liquid has been absorbed. Saute asparagus tips with butter and salt until hot Toss pasta with tomatoes and Parmesan, arrange asparagus on top of each pasta portion. Season with salt and pepper. Spoon pasta into 6 portions. Drizzle plates with balsamic and truffle oils. Place grilled artichoke next to each portion.
ORZO WITH ASPARAGUS
Make and share this Orzo With Asparagus recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil and butter over medium heat.
- Add onion, fennel, garlic and saute until very soft.
- Add orzo and 1/2 cup chicken stock.
- Stir as you would risotto until liquid is absorbed.
- You might not use the whole quart of broth.
- Repeat until pasta is almost al dente.
- Add asparagus and simmer until tender.
- Top with parmesan, pepper flake and thyme.
Nutrition Facts : Calories 675.5, Fat 18.1, SaturatedFat 6.2, Cholesterol 24.7, Sodium 467.5, Carbohydrate 103.7, Fiber 7, Sugar 7.8, Protein 24.4
CAESAR ORZO WITH ASPARAGUS
Looking for something a little different to dress up pasta? This creamy side dish is a favorite with family and friends at Karen Hoyle's Excelsior, Minnesota home. "My teenage sons love it so much, they'll eat any vegetable I use!" MAKE IT EASY: Great side dishes don't come much more versatile than this, says Karen Hoyle. "I've also made it with broccoli and creamy Italian dressing or added cooked chicken or ham for a quick bulked-up main dish."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring broth and water to a boil. Add orzo; cook and stir for 3 minutes. Add asparagus. Cook, uncovered, over medium heat for 6-8 minutes or until orzo and asparagus are tender, stirring frequently; drain. Stir in salad dressing and cheese; toss to coat.
Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 504mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
ORZO WITH ROASTED RED PEPPERS & ASPARAGUS
Quick vegan dish I threw together last night... I love orzo pasta simply prepared with margarine, salt and pepper. Since I didn't want to eat just that for dinner, I decided to add some veggies that I had on hand as well. I used a 12 oz bag of frozen asparagus from Trader Joes, thawed for 5-6 minutes in the microwave, and then chopped into 1" pieces. Trader Joe's frozen asparagus tends to become very mushy, VERY fast, so keep an eye on it in the microwave, and add it to your skillet at the last minute. Spices were kind of a mix and match. I use a mix called Sandwich Sprinkle from Penzey's Spice Company, as well as basil and thyme.
Provided by Kozmic Blues
Categories Vegetable
Time 18m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook orzo according to package directions.
- Heat skillet over medium heat.
- Spray with non stick cooking spray.
- Add Earth Balance margarine and garlic and cook until fragrant.
- Add chopped roasted red peppers and spices to taste.
- Reduce heat to low, add chopped asparagus and stir to coat.
- Drain orzo, reserving about 1 cup of the pasta cooking liquid.
- Add orzo to skillet, and gently mix, adding pasta water as needed.
Nutrition Facts : Calories 168.6, Fat 6.2, SaturatedFat 1.1, Sodium 76, Carbohydrate 23.6, Fiber 2.1, Sugar 1.2, Protein 5.2
ORZO AND SHRIMP SALAD WITH ASPARAGUS
This is a dish that goes together quickly, can be doubled easily, and looks beautiful! Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated!
Provided by FOXLAIRFARM
Categories Shrimp Salad
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Peel shrimp, reserving the shells. In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When shrimp are cooked through, remove from heat, cool and cut into 1/2-inch pieces.
- Bring water to a boil in a Dutch oven over high heat. Add shrimp shells, boil for 5 minutes, then strain out shells and discard. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve, and rinse in cold water.
- Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 33.5 g, Cholesterol 86.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 18.6 g, SaturatedFat 1.6 g, Sodium 111.9 mg, Sugar 4 g
ASPARAGUS & MEATBALL ORZO
This springtime pasta dish requires just four ingredients. The perfect, fuss-free feast with a creamy sauce and pork meatballs that's bound to be a hit
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 28m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the meatballs on a tray lined with foil, season and cook for 20 mins until cooked through. Meanwhile, bring a pan of salted water to the boil, add the orzo and cook for 4 mins, then add the asparagus and simmer for 4 mins more. Drain, then tip back into the pan along with the meatballs and crème fraîche, mix and season well.
Nutrition Facts : Calories 634 calories, Fat 35 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium
ORZO LEMON ORZO WITH ASPARAGUS RECIPE - (4.4/5)
Provided by wing118677
Number Of Ingredients 12
Steps:
- MAKE THE DRESSING: Place the lemon zest, juice, garlic, salt, and pepper in a deep medium bowl. Add oil and whisk until it emulsifies a bit. Set aside. MAKE THE ORZO: 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. 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. 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. Top with butter if preferred.
SAFFRON ORZO WITH ASPARAGUS AND PROSCIUTTO
Categories Pasta Side Sauté Quick & Easy Parmesan Saffron Asparagus Prosciutto Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat. Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings.
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LEMON ORZO WITH ASPARAGUS - JO COOKS
From jocooks.com
4.6/5 (168)Total Time 30 minsCategory Side DishCalories 256 per serving
- 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.
ORZO WITH PEPPERS AND ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Calories 276 per servingServings 4-5
- Meanwhile, heat 2 tbsp. olive oil in a large frying pan over high heat. Add peppers, garlic, and asparagus and cook, stirring often, until vegetables are softened and starting to brown, about 3 minutes.
- Add warm pepper mixture to cooked orzo, then add herbs, cheese, remaining 2 tbsp. oil, the salt, and pepper, stirring well. Serve with more parmesan on the side.
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