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In the world of culinary creations, few dishes manage to strike the perfect balance between simplicity and sophistication quite like Zesty Lemon Butter Orzo with Asparagus. This vibrant pasta dish embodies the essence of fresh ingredients, with its bright, tangy lemon flavor melding seamlessly with the rich creaminess of butter. The addition of tender asparagus not only enhances the dish's visual appeal but also packs it with nutrients, making it a wholesome choice for various dining occasions.

Lemon Butter Orzo with Asparagus

Discover the vibrant flavors of Zesty Lemon Butter Orzo with Asparagus, a dish that beautifully combines simplicity and sophistication. This easy-to-make pasta dish features tender orzo, fresh asparagus, and a zesty lemon butter sauce that brightens each bite. Packed with nutrients and quick to prepare, it’s perfect for weeknight dinners or special occasions. Elevate your culinary skills and impress your family and friends with this delightful recipe that celebrates fresh ingredients and mouthwatering flavors.
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Ingredients
  

1 cup orzo pasta

2 cups vegetable broth (or chicken broth for non-vegetarians)

1 cup asparagus, trimmed and cut into 1-inch pieces

2 tablespoons unsalted butter

Zest of 1 lemon

Juice of 1 large lemon

1 clove garlic, minced

1/4 cup grated Parmesan cheese (optional for serving)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Orzo: In a medium pot, bring the vegetable broth to a boil. Add the orzo and cook according to package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.

    Blanch the Asparagus: While the orzo cooks, bring another pot of salted water to a boil. Add the asparagus pieces and blanch for about 2-3 minutes until bright green and tender-crisp. Use a slotted spoon to transfer the asparagus to a bowl of ice water to stop the cooking process. Drain and set aside.

      Make the Lemon Butter Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

        Combine Ingredients: Once the orzo is cooked, reserve about 1/2 cup of the cooking liquid, then drain the rest. Add the cooked orzo to the skillet with the lemon butter garlic mixture. Stir to coat the orzo evenly.

          Add Lemon & Asparagus: Stir in the lemon zest, lemon juice, and blanched asparagus. If the mixture seems dry, add a bit of the reserved pasta cooking liquid to get the desired consistency. Season with salt and pepper to taste.

            Serve: Remove from heat and serve warm. If desired, sprinkle with grated Parmesan cheese and garnish with fresh parsley for an extra burst of flavor.

              Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings