We’re heading int the final weekend of the Winter Olympics. It’s been pretty exciting so far with lots of US medals along with some heartbreaking injuries and falls. While watching the final events, we’ll be partaking of some good Italian food. This dish is reminiscent of an entree we had in Italy a few years ago when we were there with my sister Diane and our nephew Alex. While it wasn’t one of the meals we learned to make in the cooking classes, it was something that we all really enjoyed.
Lemon Orzo with Asparagus & Garlic Bread Crumbs
Lemon Orzo with Asparagus & Garlic Bread Crumbs (adapted from cooking.nytimes.com) Total Time Required: 20 minutes, Yield: 4 servings
Ingredients:
- salt and black pepper
- 1 cup orzo
- 1 pound asparagus, trimmed, thinly sliced on a diagonal, 1/4-inch thick
- 5 tablespoons extra-virgin olive oil, divided
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 1/2 cup panko bread crumbs
- 1 garlic clove, finely grated
- 1/4 cup finely grated Parmesan, plus more for serving
- 1/2 cup fresh parsley, torn if large
Directions:
Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to the package directions. Two minutes before the orzo is done, add the asparagus to the pot.
Add the asparagus to the pot of orzo.
Drain the orzo and asparagus. Wipe out and reserve the pot.
Drain the orzo & asparagus.
While the orzo and asparagus cook, make the dressing. In a large bowl, stir together 3 tablespoons of the oil with the lemon zest and juice. Season to taste with salt and pepper.
Make the dressing.
Add the drained orzo and asparagus to the bowl with the dressing and toss to coat. Set the orzo mixture aside.
Add the pasta & asparagus to the dressing.
In the reserved pot, heat the remaining 2 tablespoons of oil over medium heat. Add the panko and cook, stirring, just until the panko starts to brown, 2 to 4 minutes. Stir in the garlic and cook for 1 minute more. Remove the pot from the heat and season with salt and pepper.
Add the garlic to the toasting panko.
Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper, and additional lemon juice, if desired.
Stir the Parmesan and herbs into the pasta.
Transfer the orzo and asparagus mixture to a serving bowl. Top with the toasted bread crumbs.
Top the pasta with the bread crumbs.
Add more Parmesan, if desired. Serve warm.
Serve with additional Parmesan.
Pasta & asparagus are both enhanced by lemon & Parmesan! ~Linda
Lemon Orzo with Asparagus & Garlic Bread Crumbs (adapted from cooking.nytimes.com) Total Time Required: 20 minutes, Yield: 4 servings
Ingredients:
- salt and black pepper
- 1 cup orzo
- 1 pound asparagus, trimmed, thinly sliced on a diagonal, 1/4-inch thick
- 5 tablespoons extra-virgin olive oil, divided
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 1/2 cup panko bread crumbs
- 1 garlic clove, finely grated
- 1/4 cup finely grated Parmesan, plus more for serving
- 1/2 cup fresh parsley, torn if large
Directions:
Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus to the pot. Drain the orzo and asparagus. Wipe out and reserve the pot.
While the orzo and asparagus cook, make the dressing. In a large bowl, stir together 3 tablespoons of the oil with the lemon zest and juice. Season to taste with salt and pepper. Add the drained orzo and asparagus to the bowl with the dressing and toss to coat. Set the orzo mixture aside.
In the reserved pot, heat the remaining 2 tablespoons of oil over medium heat. Add the panko and cook, stirring, just until the panko starts to brown, 2 to 4 minutes. Stir in the garlic and cook for 1 minute more. Remove the pot from the heat and season with salt and pepper.
Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Transfer the orzo and asparagus mixture to a serving bowl. Top with the toasted bread crumbs and more Parmesan, if desired. Serve warm.