Asparagus Orzo

Ingredients

• 400g orzo

• 1 bunch green asparagus (approx 250 g or 1/2 lbs)

• zest of 1/2 lemon

• 1 shallot

• 1 cup finely grated Parmesan cheese

• olive oil (for frying)

• 600–800 ml chicken broth

• salt (to taste)

• black pepper (to taste)

Instructions

1. Cook the orzo 1/2 the cooking time of what’s stated on the package.

2. Trim and peel the asparagus if needed, then cut it into smaller pieces (1/2 inch-ish).

3. Grate the lemon zest into a bowl.

4. Finely chop the shallot. Grate the Parmesan cheese.

5. Use a large saucepan for cooking. Sauté the onion and asparagus in olive oil without browning for a couple of minutes. Add the half-cooked orzo and stir.

6. Pour in the broth, starting with the smaller amount. Let simmer gently for 3–5 minutes. Add more broth if it feels too thick.

7. Add the Parmesan, grated lemon zest, and season with salt and pepper.

8. For serving: Serve immediately with a little extra grated Parmesan on top.