This is one of my husband’s favorite recipes that I have made my own. It is a quick, luxurious and fresh recipe. You start out with 2 cups of any Broth and 2 Cups of Water and add it to a pan. Start bringing that to a boil while you prep the dressing. The dressing is made of 2 Tbs of Olive Oil, Zest of 1 Lemon, Juice of 1 lemon, 2 Cloves of minced garlic and salt and pepper to taste. Combine all of the dressing ingredients in a bowl and set it aside. Next bring the Water and broth to a boil. Once the mixture comes to a boil put 2 cups of Orzo in the boiling water. While the Orzo is cooking, wash and cut your asparagus by snapping off the ends and running the asparagus under water. Once the asparagus is prepped, cut it into 1-2 inch chunks. Place the asparagus in a microwave safe bowl and add about 1/4 cup of water to it. Place the asparagus bowl in the microwave and microwave for 1-2 minutes, until the asparagus is cooked. By this time, the Orzo should be done cooking. Drain the Orzo but do not rinse it. Put the Orzo in the bowl with the dressing and toss it around. Next, take your asparagus out of the microwave and drain it. Add the drained asparagus to the bowl with the Orzo and dressing and mix it together until everything is coated in the dressing.
Yields 4 Servings
2 Cloves Garlic
1 Lemon Juice and Zest
2 Tbs Olive Oil
2 Cups Broth (any kind of broth is fine)
2 Cups Water
2 Cups Orzo
To make the dressing, zest and entire lemon then cut it in half and juice it. Mince 2 cloves of garlic. Combine the Zest, Lemon Juice and Garlic and set aside.
To make the Orzo, combine 2 cups of water and 2 cups of water to a boil and then add in the Orzo until it is cooked to your liking. Strain Orzo but do not rinse. Then add the orzo to the dressing.
Grab 2 Bunches of Asparagus. Bend one piece of asparagus in half until it snaps. This is where you want to cut the rest of the asparagus using the snapped one as a reference. Cut the asparagus into 2 inch chunks and then put them in a bowl and microwave until cooked. Strain the asparagus and add them to your orzo and dressing mixture.
Top with fresh lemon zest and serve warm!