This Lemon Garlic Parmesan Orzo with Roasted Asparagus is a fabulous spring dish. The lemon gives it a nice bright freshness and the crisp asparagus just screams Springtime.
Orzo is tiny pasta not much larger then rice and you can enjoy it as a cold salad or warm side dish. I had never had orzo pasta until about a year ago and boy have I been missing out, and it has quickly become a family favorite. It’s nice to make a pot of this on Sunday for quick meal or lunches throughout the week.
This dish is perfectly filling as a stand alone or fantastic as a side dish to grilled chicken or steak. Great side dishes don’t come much easier then this one. Light cream sauce with garlicky Parmesan goodness and a touch of lemon, sure to be a new summer favorite.
Roasting veggies is my favorite way to make them. Just toss them on a baking sheet with some olive oil and seasoning.
- 1 cup orzo
- 1 lb asparagus
- 4 tablespoons butter
- 3 cloves garlic minced
- juice of 1 lemon
- 3 tablespoons heavy cream
- ¼ cup shredded parmesan cheese
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- Cook orzo according to directions and set aside
- Preheat oven to 400 degrees
- Cut 1-2 inches off the ends of the asparagus. Place asparagus on baking sheet. Drizzle olive oil over asparagus and sprinkle with kosher salt and pepper. Roast for 8 minutes. Set aside and let cool. Then cut into bite size pieces.
- In a skillet on medium heat add butter, once melted add garlic and cook until fragrant about 1 minute. Reduce heat to low and add lemon juice, cream and Parmesan cheese. Whisk until combined and let simmer on low 1-2 minutes. Add orzo and asparagus toss until combined.
- Add salt and pepper to taste
- Garnish with additional Parmesan cheese. Serves 4-6