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Garlic Butter Asparagus Orzo
Rocco Fuhrman

Garlic Butter Asparagus Orzo

A comforting dish packed with fresh flavors and satisfying textures, Garlic Butter Asparagus Orzo combines tender asparagus, delicate orzo, and rich garlic butter in one exquisite meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup orzo pasta
  • 3 cups vegetable broth (or chicken broth)
  • 1/2 cup grated Parmesan cheese (plus more for serving)
  • 1/4 cup fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • Optional: Red pepper flakes

Method
 

  1. Wash asparagus and trim the woody ends, then cut the spears into 1-inch pieces. Mince the garlic.
  2. In a large skillet or Dutch oven, heat olive oil and 1 tablespoon of butter over medium heat until melted. Add minced garlic and sauté for 1 minute until fragrant.
  3. Add chopped asparagus to the skillet and sauté for 3-5 minutes until bright green and slightly tender-crisp.
  4. Stir in dry orzo pasta with the asparagus and garlic, and cook for another 1-2 minutes to lightly toast the orzo.
  5. Pour in vegetable broth, bring to a gentle simmer. Reduce heat to low, cover, and cook for 10-12 minutes, stirring occasionally until orzo is tender.
  6. Remove from heat and stir in remaining butter, grated Parmesan cheese, and fresh parsley. Season with salt and pepper to taste. Add red pepper flakes if desired.
  7. Serve warm, garnished with extra Parmesan cheese and fresh parsley.

Notes

Cool completely before storage. Store in an airtight container in the fridge for up to 3-4 days. Reheat on the stovetop with a splash of broth or water to restore moisture.