Lemony Asparagus with Orzo.
Lemony Asparagus with Orzo is a pleasant way to enjoy early season asparagus and the lemon makes it feel like summer is already here. We were lucky enough to have some sweet Meyer lemons brought back from CA plus some Frog Hollow Meyer Lemon Olive Oil, but regular lemons and oil would work fine. This is a fine dish to bring to a potluck because it’s good hot, cold or at room temperature. Simplified from this NYTCooking recipe. Makes 6-8 side dish or 4 main dish servings.
Ingredients:
1 c orzo
1 lb tender young asparagus
1 T or more lemon zest
3 T lemon juice
3 T good olive oil
Salt and black pepper to taste
2 minced garlic cloves, diced
½ c panko or bread crumbs
¼ c parmesan, grated
Chopped parsley for garnish, optional
Method: break off woody ends from asparagus stalks and cut on the bias into bite-size pieces (3/4 inch long so so). Cook the orzo in a generous amount of boiling water until 2 minutes short of package recommendations for al dente. Add asparagus, return to the boil and cook those last two minutes. Drain.
Add 1 T oil to a saucepan (you can wipe out the orzo pot and re-use it) and sauté garlic until fragrant. Lower heat and add panko/bread crumbs. Toast until lightly browned, stirring constantly.
Transfer orzo mixture to a serving bowl with lemon zest, lemon juice and 2 T olive oil and toss to mix. Taste for seasoning; we think it needs just a pinch each of salt and pepper. Fold in toasted bread crumbs and parmesan. Garnish with some chopped green herbs if you like. Serve hot, cold or at room temperature.
