Description
Creamy, garlicky orzo tossed with tender asparagus tips and Parmesan—ready in just 20 minutes! This elegant side dish is buttery, cheesy, and packed with fresh flavors. Perfect with grilled chicken or fish.
Ingredients
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1 cup dry orzo
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1 lb fresh asparagus, tips only (cut 2-3 inches from top)
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4 tbsp butter
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3 garlic cloves, minced
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1/4 cup grated Parmesan cheese
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2 tbsp milk (or cream for richness)
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1 tbsp fresh parsley, chopped
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Salt & black pepper, to taste
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Shredded Parmesan, for garnish
Instructions
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Cook orzo: Boil according to package instructions.
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Blanch asparagus: Add asparagus tips to the orzo pot during the last 2 minutes of cooking. Drain.
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Sauté garlic: Melt butter in a skillet over medium heat. Add garlic; cook 30 seconds until fragrant (don’t brown!).
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Combine: Toss in orzo, asparagus, Parmesan, milk, parsley, salt, and pepper. Heat through (1 minute).
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Serve: Garnish with extra Parmesan.
Notes
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Protein boost: Add grilled shrimp or chicken.
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Vegan option: Use olive oil and nutritional yeast instead of butter/cheese.
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Storage: Keeps refrigerated for 2 days (add a splash of milk when reheating).
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sodium: 220mg
- Fat: 14g
- Carbohydrates: 30g
- Protein: 9g