Description
A delicious and vibrant Garlic Butter Asparagus Orzo recipe featuring tender asparagus sautéed in olive oil and tossed with orzo pasta in a fragrant garlic butter sauce, accented with fresh lemon zest, juice, and Parmesan cheese. This quick and easy dish makes a perfect side or light main course, bursting with bright flavors and a satisfying texture.
Ingredients
Scale
Orzo
- 1 cup orzo pasta
Asparagus
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons olive oil
- Salt and pepper, to taste
Garlic Butter Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
Finishing Touches
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, about 8-10 minutes. Drain the orzo and set it aside.
- Cook the Asparagus: While the orzo is cooking, heat olive oil in a large skillet over medium heat. Add the asparagus pieces and sauté for 5-7 minutes until tender yet crisp. Season with salt and pepper to taste. Remove from the pan and set aside.
- Make the Garlic Butter Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the lemon zest and lemon juice, then add the cooked orzo and asparagus back into the skillet. Toss everything together and heat through.
- Finish and Serve: Stir in the grated Parmesan cheese and cook for another minute to allow the cheese to melt evenly. Garnish with freshly chopped parsley before serving warm.
Notes
- Trim woody ends off the asparagus for the best texture.
- You can substitute Parmesan with Pecorino Romano for a sharper taste.
- For a vegan version, replace butter with vegan butter and omit Parmesan.
- Serve this dish as a side with grilled chicken or fish for a complete meal.
- Use freshly squeezed lemon juice for the best flavor brightness.
