Lemon Orzo with Asparagu

Lemon Orzo with Asparagu :-This Lemon Orzo with Asparagus is a recipe that is not only simple and nutritious, but also absolutely scrumptious and bursting with the flavor of freshness. The zesty homemade lemon vinaigrette contributes to the dish’s vibrant flavor, which is reflected in the dish’s vibrant colors.

Ingredients:

For the dressing

A lemon that has been zested
two tablespoons of lemon juice
three cloves of garlic that have been minced
salt and pepper to taste, and a quarter cup of olive oil.

For the orzo

One pound of asparagus
two cups of low-sodium chicken broth
two cups of water
one teaspoon of salt
one-fourth of a teaspoon of turmeric
one-half cup of dry orzo pasta, and one-fourth of a cup of chopped fresh parsley

How to make lemon orzo with asparagus

Dressing

Combine Ingredients –Mix the lemon zest, lemon juice, garlic, salt, and pepper together in a basin that is deep and medium in size.
Add Oil and Whisk – Oil should be added and whisked until it begins to emulsify. Put aside for later.

Orzo

1 . Cook Asparagus – 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. 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. Drain the water and cut the stalks of asparagus into pieces that are two inches long.

2 . Cook Orzo –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.

3 . . Combine – However, 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. Combine thoroughly.

4 . Serve – If you like, you can serve it with butter on top.

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

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. 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. Drain the water and cut the stalks of asparagus into pieces that are two inches long.
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.
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. Combine thoroughly.
If desired, butter can be spread on top.

Nutrition :

One serving is provided.256 calories
or thirteen percent35 grammes (12%) of carbohydrates9 grams (18%) of protein Fat
10 grams (15%)2 grams or 13%, of saturated fat One gramme of polyunsaturated fat7 grammes of
monounsaturated fat Sodium: 421 milligrams (8%)Potassium 356 milligrams (10%)
Fibre 3 grams (13%)(3%) grams of sugar787 international units (16%) of vitamin A Twenty milligrams (24%) of vitamin C4% calcium, 43 milligrams3 milligrams (17%) of iron

Lemon Orzo with Asparagu