1poundasparagus,trimmed and cut into 1-inch thick slices
¾cupfinely grated Parmesan + more for serving
¼cupchopped fresh basil
¼cupchopped fresh dill
3tablespoonsextra-virgin olive oil
1lemon,zested and juiced
¼teaspooncrushed red pepper flakes
Bring a medium pot of water to a boil; season generously with salt then add 1 cup orzo and cook until al dente according to package directions. Add 1 pound sliced asparagus in last two minutes of cooking.
Drain orzo and asparagus. Return pot to stove, not over heat, and allow to dry (or wipe out).
Whisk together ¾ cup Parmesan, ¼ cup chopped basil, ¼ cup chopped dill, 3 tablespoons oil, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1 grated clove garlic, ½ teaspoon salt and ¼ teaspoon red pepper flakes in a medium bowl.
Add orzo and asparagus back to now empty pot. Place over medium-low heat and stir in 2 tablespoons butter, continue stirring until butter is melted. Off heat, add Parmesan-herb mixture and gently stir until completely combined and cheese has melted.
Season with additional salt and pepper flakes to taste and serve immediately.
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!