Entrees

Asparagus Gremolata with Orzo

StrongerTogether.coop

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.

Orzo

Prep Time

30 minutes

Cook Time

0 minutes

Yield

6 Servings

Ingredients

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