Thursday, July 25, 2013

Asparagus and Orzo



In my family, when we are talking about dinner and the subject of what sides we should have comes up we seem to stick with some favorites: roasted potatoes, stuffed potatoes, roasted asparagus or broccoli and hollandaise.  Not that there is anything wrong with these options but sometimes it is nice to think outside the box….to find something fresh and new that we haven’t been having for dinner since I was 6 years old.

My dad found this recipe but it called for broccoli and since we had just had that (shocker) we decided to substitute asparagus for broccoli but it is nice to know that either will be good in it!

Anyhoodles, I highly recommend this one and feel a whole lot more orzo in my future…it will probably be added to the rotation of usual side subjects!

Asparagus and Orzo

4.5 oz uncooked orzo pasta
2 cups of fresh asparagus, flash boiled
4 cloves garlic, smashed and finely chopped
3 tsp extra virgin olive oil
2 quarts chicken broth
salt and fresh pepper to taste

Trim stems off broccoli, cut into small pieces and season with salt. Steam covered with a little water until cooked, careful not to overcook. When broccoli is cooked,remove from pan and chop into smaller pieces.
Meanwhile, cook pasta in medium pot of chicken broth as directed for al dente.
Reserve about 1/2 cup liquid before draining. Drain orzo in a colander and add the oil to the pot. Saute garlic a few minutes until golden, add broccoli, season with salt and mix well. Add orzo and stir to combine all.

Add a little reserved liquid as needed so pasta isn't dry. Serve with freshly grated cheese if desired (I used parmesan and it was delicious).

Makes 3 cups.
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