Truffle Orzo with Asparagus

By miss5elements

Restaurant: The Harrison, 355 Greenwich St., NYC
Chef: Amanda Freitag
Why We Love It: Creamy and delicious, it's like a comforting mac and cheese but elevated (more elegant and a bit lighter)

Ingredients

• 1 bunch standard-size asparagus (or broccoli)
• 1.5 orzo
• 2 T EVOO
• 3 cloves garlic, peeled & sliced
• 1/2 c heavy cream
• 1 T unsalted butter
• 2 T grated Parmesan cheese
• 2 T grated pecorino Romano
• 2 T black truffle butter (dairy section @ Whole Foods)
• Salt to taste
• 1 t cracked black pepper
• *(or make my own truffle butter by combining 2T softened (not melted) unsalted butter w/.5t black truffle oil)

Details

Servings 4
Cooking time 15mins

Preparation

Step 1

1. In a 5qt pot, bring salted H2O to a boil.
2. Place washed asparagus in boiling H2O for 1 min, remove w/tongs, and set aside, keeping H2O boiling.
3. Cook orzo in same pot for 7-9 min; drain in a colander. Set aside.
4. Trim the tough stem ends off asparagus & discard. Cut remaining asparagus into 1/4" thick slices & reserve.
5. In a med pan heat oil, then saute garlic until golden brown.
6. Add asparagus to pan; add cooked orzo.
7. Continue cooking orzo over low heat & add heavy cream & butter, stirring constantly.
8. Add cheeses & stir until they melt & combine.
9. Stir in truffle butter, salt, and pepper. Serve in a bowl family-style; top with more Parmesan if desired.