Parmesan Orzo with Asparagus
- 1/2 lb. orzo pasta
- 1 bunch asparagus
- Zest of 1 lemon
- 1/2 c. shredded Parmesan cheese
- 1/4 c. pasta water
- 2 cloves garlic, finely minced
- 4 T. olive oil, divided
- Salt and pepper to taste
Adapted from jennaseverythingblog.com
Cook the orzo in salted boiling water until al dente (about 9 minutes).
Trim asparagus and chop into 2 inch pieces on the diagonal.
Heat 2 T. of the olive oil in a large skillet over medium high heat. Add asparagus and cook for about 8 minutes until crisp tender. Season asparagus with salt and pepper as it cooks. Set the cooked asparagus aside.
When orzo is done, reserve 1/4 c. of the pasta water before draining. Return cooked orzo to cooking pot. Stir in the Parmesan, garlic, lemon zest, remaining 2 T. of olive oil, asparagus, and pasta water. Salt and pepper to taste. Serve with extra parmesan if desired.