This Lemon Garlic Parmesan Orzo makes a perfect side dish or meal on its own.
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’d 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.
Roasting veggies is my favorite way to make them. Just toss them on a baking sheet with some olive oil and seasoning.
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.
Orzo really is under appreciated. Its super quick and easy and goes perfectly with my Filet Mignon with Garlic Herb Butter or my Spicy Teriyaki Grilled Steak Kebabs.
- 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
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