Instructions:
- Bring a pot of salted water to a boil. Cook the orzo according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil and butter over medium heat until melted and sizzling.
- Add the minced garlic and sauté for about 30 seconds, just until fragrant—be careful not to let it brown.
- Add the chopped asparagus to the skillet. Sauté for 4–5 minutes, stirring occasionally, until the asparagus is bright green and tender-crisp.
- Stir in the drained orzo and toss everything together to coat in the garlic butter.
- Add the Parmesan cheese, lemon juice if using, and season with salt and black pepper to taste. Stir until the cheese melts and everything is evenly combined.
- Serve immediately, warm, as a flavorful side or a light vegetarian main course.
Variations :
- Creamy Option: Add a splash of heavy cream or a dollop of cream cheese for a richer texture.
- Protein Boost: Mix in grilled shrimp, diced chicken, or chickpeas for a more substantial meal.
- Herbaceous Touch: Stir in chopped fresh basil, parsley, or dill just before serving.
- Cheese Swap: Try using crumbled feta or shaved pecorino for a different flavor profile.
Tips :
- Cook the orzo just to al dente to avoid it turning mushy when mixed back in with the asparagus and sauce.
- Add red pepper flakes during the garlic sauté stage if you prefer a hint of spice.
- For extra texture and a nutty note, sprinkle toasted pine nuts or slivered almonds on top before serving.
- This dish is best served fresh, but leftovers can be gently reheated with a splash of broth or water to loosen the pasta.
This Garlic Butter Asparagus Orzo is a bright, elegant dish that feels like spring in a bowl—fresh, comforting, and endlessly versatile.
