Lemon Orzo with Asparagu :-It is possible to offer this Lemon Orzo with Asparagus as a side dish, starter, or healthy lunch choice. This dish is simple, yet attractive, and it may be served in any of these capacities.
Lemon Orzo with Asparagu
Ingredients :
For the dressing
- lemon (zested)
- 2 tablespoon lemon juice
- 3 cloves garlic (minced)
- salt and pepper to taste
- ¼ cup olive oil
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For the orzo
- 1 pound asparagus
- 2 cups chicken broth (low sodium)
- 2 cups water
- 1 teaspoon salt
- ¼ teaspoon turmeric
- 1½ cup dry orzo pasta
- ¼ cup fresh Parsley (chopped)
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
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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.
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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.
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Drain the water and cut the stalks of asparagus into pieces that are two inches long.
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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.
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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.
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Combine thoroughly. If desired, butter can be spread on top.
How to serve :
- I just adore use Orzo! Because of its versatility, orzo can be utilised in a wide variety of meals, including casseroles, salads, creamy risotto-like dishes, and soups.
- This is an excellent tool for stuffing peppers or tomatoes, and the options are virtually limitless.
- I made the decision to transform mine into a straightforward side dish by including the fresh asparagus and the lemony dressing. I then coupled it with the delectable chicken drumsticks that were seasoned with garlic and paprika, and I produced the most exquisite and nutritious dinner possible.
- Asparagus and lemon orzo are a great combination that may be enjoyed as a light and healthy lunch or snack. It is particularly delicious when served cold, almost like a pasta salad. This is a recipe that is both nutritious and adaptable!
How to store leftovers :
- Make sure to keep any leftovers in an airtight container. Orzo that has been cooked and stored correctly can be kept in the refrigerator for three to five days.
Notes :
- Make sure to keep any leftovers in an airtight container. Orzo that has been cooked and stored correctly can be kept in the refrigerator for three to five days.
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Nutrition Information :
- Serving: 1servingCalories: 256kcal (13%)Carbohydrates: 35g (12%)Protein: 9g (18%)Fat: 10g (15%)Saturated
- Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated
- Fat: 7gSodium: 421mg (18%)Potassium: 356mg (10%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 787IU (16%)Vitamin
- C: 20mg (24%)Calcium: 43mg (4%)Iron: 3mg (17%)
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