Lemon Orzo with Asparagu Easiest Recipe Ever:- A gourmet symphony is created when the tender bite of orzo and the earthy crunch of asparagus are combined. This combination leads in the development of a delicious dish. An enhanced experience is provided by the enticing aromas of lemons, which have a flavor that is tangy. To celebrate the freshness, simplicity, and refinement that can be found in Italian food, this dish for Lemon Orzo with Asparagus is a celebration of those qualities.
Lemon Orzo with Asparagu Easiest Recipe Ever
Through this process, it brings together components that will cause your taste buds to engage in a pleasant dance. No matter if you are searching for a side dish to accompany a robust main course or a meal that can stand on its own and capture the essence of spring, this recipe is a great journey through the harmonious marriage of flavors and textures. It is a joyful excursion through the harmonious marriage of flavors and textures.
Ingredients
- 1 cup orzo pasta
- 1 bunch fresh asparagus, trimmed and cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
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Instructions
- Prep the Ingredients: In the beginning, you will be required to begin gathering and preparing all of your ingredients. Before proceeding with the preparation of the garnishes, the asparagus should be trimmed, the garlic should be minced, the lemon should be zested and juiced, and the Parmesan cheese and fresh parsley should be prepared.
- Cook the Orzo: According to the instructions that are printed on the package that comes from the manufacturer, the orzo pasta should be cooked in a large pot of salted boiling water until it reaches the al dente stage. Prepare for later use by draining and setting aside.
- Blanch the Asparagus: At the same time that the orzo is coming to a boil, you should prepare a bowl of ice water and get it ready to go. The final two minutes of the cooking time for the orzo should be spent adding the bite-sized pieces of asparagus to the water that is boiling. This should be done during the final two minutes. Stop the cooking process by immediately placing the asparagus in the ice water as soon as the two minutes have gone. This will ensure that the asparagus does not continue to cook. Through the entirety of the cooking process, this ensures that the asparagus maintains its crisp texture and beautiful green color.
- Sauté the Garlic: Put the olive oil in a large skillet or pan and heat it over medium heat. This will ensure the best possible results. Before adding the garlic that has been minced, sauté it for about thirty seconds until it becomes fragrant, taking care not to let it brown. This should continue until the garlic becomes fragrant.
- Combine Orzo and Asparagus: The orzo that has been cooked and the asparagus that has been blanched should be added together with the garlic. Mix everything together using the olive oil that has been infused with garlic, and then wait for the orzo and asparagus to absorb the flavors of the olive oil before serving.
- Add Lemon Zest and Juice: The zest of one lemon should be grated and added straight to the mixture of orzo and asparagus instead of being mixed in separately. When you squeeze the juice from the lemon into the pan as well, the dish will be boosted with lively citrusy overtones that will make it more desirable.
- Season and Toss: In accordance with one’s individual preferences, salt and black pepper ought to be added to the Lemon Orzo with Asparagus. To ensure that the flavors are distributed evenly and that the orzo and asparagus are completely covered, it is essential to give everything a good toss. This will guarantee that the flavors are evenly distributed.
- Finish with Parmesan Cheese: After the grated Parmesan cheese has been sprinkled over the orzo, the pasta should be gently tossed until the cheese melts and creates a creamy coating on the pasta. This process should be repeated until the cheese has completely melted. The recipe is made more complicated by the combination of garlic, Parmesan, and citrus veggies, which adds a lot of different degrees of complexity.
- Garnish with Fresh Parsley: The Lemon Orzo with Asparagus would be enhanced by the addition of a colorful garnish consisting of finely chopped fresh parsley. This would provide a touch of color and a touch of freshness to the dish.
- Serve and Enjoy: After being moved to a serving plate, the Lemon Orzo with Asparagus should be presented with a final sprinkling of Parmesan and a flourish of fresh parsley. Finally, the dish should be served. You can serve it as a side dish or as a main course that is light and refreshing. In either case, you should warm it up.
Nutrition Facts
- Serving Size: 1 cup
Lemon Orzo:
- Calories: 200 kcal
- Protein: 7 g
- Carbohydrates: 42 g
- Fat: 1 g
- Fiber: 2 g
- Sugar: 2 g
Asparagus:
- Calories: 30 kcal
- Protein: 3 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Fat: 0 g
Olive Oil (1 tablespoon):
- Calories: 120 kcal
- Fat: 14 g
- Saturated Fat: 2 g
- Monounsaturated Fat: 10 g
- Polyunsaturated Fat: 1.5 g
Lemon (1 medium-sized lemon):
- Calories: 17 kcal
- Carbohydrates: 5 g
- Fiber: 1.6 g
- Sugar: 1 g
- Vitamin C: 51 mg (85% DV)
Parmesan Cheese (1 ounce):
- Calories: 110 kcal
- Protein: 10 g
- Fat: 7 g
- Saturated Fat: 5 g
- Calcium: 334 mg (33% DV)
Garlic (1 clove):
- Calories: 5 kcal
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 0.2 g
Total Nutrition Facts (Per Serving):
- Calories: Approximately 482 kcal
- Protein: 28.2 g
- Carbohydrates: 61.6 g
- Fat: 23.2 g
- Fiber: 6.7 g
- Sugar: 6 g