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
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.