Asparagus Gremolata with Orzo

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Orzo

Summary

Yield
Servings
SourceStrongerTogether.coop
Prep time30 minutes
Cooking time
Total time30 minutes

Description

For a different flavor, consider adding 2 tablespoons of sliced olives or sundried tomatoes.  If you don't want to use orzo, consider couscous or quinoa.

Ingredients

8 ounces
orzo (uncooked)
2 tablespoons
olive oil
1/2  
yellow onion (diced)
1/2 pound
asparagus (cut into 2 inch pieces, woody ends removed)
1 cup
parsley (washed, stems removed, chopped well)
3 tablespoons
mint (finely chopped)
3 cloves
garlic (peeled and minced)
1  
lemon (zest and juice)
1 pinch
crushed red pepper flakes
1 pinch
ground black pepper
1 pinch
salt
1/2 cup
parmesan cheese (shredded)

Instructions

Cook the orzo according to package directions and drain, reserving ¼ cup of cooking liquid. While the orzo cooks, heat the oil in a skillet over medium-high heat. Sauté the onion for a few minutes. Add the asparagus and sauté another 3 minutes or until asparagus is just tender. Remove from the heat and add the reserved cooking liquid, parsley, mint, garlic, lemon zest and juice and red pepper flakes. Mix together with the hot orzo. Season with salt and pepper and garnish the individual servings with Parmesan. Serve warm.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.