Lemon Orzo with Asparagu

Lemon Orzo with Asparagu :-The lemony orzo, the grassy asparagus, the garlicky bread crumbs, the fresh herbs, and the salty Parmesan are all mingled together in every single bite of this delightful pasta. After the pasta and the asparagus that has been cut very thinly are cooked together in the same pot, the pasta is allowed to rest in a dressing that is flavored with lemon while the garlic bread crumbs are toasted. This allows the pasta to absorb as much flavor as possible.

Lemon Orzo with Asparagu

What is orzo?

• And if you’ve never used orzo in the kitchen before, you should know that it’s truly a dried pasta from Italy! Orzo is a type of pasta that can be substituted for regular rice or pasta in certain cuisines.
• It can be produced from white flour or whole grain. One intriguing fact is that the word “orzo” comes from the Italian word for “barley.” This is the reason why each individual piece of orzo is shaped like a grain of untreated barley.

Ingredients:

For the dressing

• A lemon that has been zested
• two tablespoons of lemon juice
• three cloves of garlic that have been minced
• salt and pepper to taste
• a quarter cup of olive oil.

For the orzo

• We need one pound of asparagus
• two cups of low-sodium chicken broth
• two cups of water
• one teaspoon of salt
• one-fourth of a teaspoon of turmeric
• one-half cup of dry orzo pasta
• and one-fourth of a cup of chopped fresh parsley.

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Instructions:

Dressing

• Mix the lemon zest, lemon juice, garlic, salt, and pepper together in a basin that is deep and medium in size.
• Oil should be added and whisked until it begins to emulsify. Put aside for later.

Orzo

• Remove the end portions from the asparagus and arrange the stalks of the asparagus in a baking dish that measures 9 inches by 13 inches.
• The asparagus should be submerged in boiling water until it is completely submerged, then the dish should be covered with plastic wrap and left to sit until the water is warm to the touch.
• Drain the water and cut the stalks of asparagus into pieces that are two inches long.
• Bring the water and chicken broth to a boil in a big pot. Place the chicken broth in the pot. Bring the mixture back up to a boil after adding the salt and turmeric. Cook the orzo until it is soft, which should take around ten minutes.
• But do not rinse the orzo after draining it. To a large bowl, add the orzo that has been heated, then add the asparagus and the parsley.
• If you feel it’s necessary, whisk the dressing, and then pour it over the salad. Combine thoroughly.
• If desired, butter can be spread on top.

• To prepare the asparagus, remove the end portions off the asparagus and arrange the asparagus stalks in a baking dish measuring 9 inches by 13 inches.
• The asparagus should be submerged in boiling water until it is completely submerged, then the dish should be covered with plastic wrap and left to sit until the water is warm to the touch. Drain the water and cut the stalks of asparagus into pieces that are two inches long.
• The first step in preparing orzo is to bring the water and chicken broth to a boil in a big saucepan of water. Bring the mixture back up to a boil after adding the salt and turmeric. Cook the orzo until it is soft, which should take around ten minutes.
• You should drain the orzo but do not rinse it before combining it. To a large bowl, add the orzo that has been heated, then add the asparagus and the parsley. If you feel it’s necessary, whisk the dressing, and then pour it over the salad. Combine thoroughly.
• Assemble – If desired, garnish with butter, and then serve.