Truffled Orzo with Asparagus

By Lonnie

Ingredients

• 1 bunch standard-size asparagus
• (or broccoli as a second choice)
• 1 1/2 cups orzo
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, peeled and sliced
• 1/2 heavy cream
• 1 tbsp unsalted butter
• 2 tblsp grated Parmesan
• 1 tblsp grated pecorino Romano
• 2 tblsp black truffle butter*
• (found in dairy section of Whole
• Foods)
• Salt to taste
• 1 tsp cracked black pepper
• *If truffle butter is
• unavailable, make by combining
• 2 tbsp softened (not melted)
• unsalted butter w/ 1/2 tsp of
• black truffle oil

Details

Servings 4

Preparation

Step 1

1. In a 5-quart pot, bring salted water to a boil.

2. Place washed asparagus in boiling water for 1 minute, remove with tongs and set aside, keeping water boiling.

3. Cook orzo in same pot for 7-9 minutes; drain in a colander, set aside.

4. Trim the tough stem ends off asparagus and discard. Cut remaining asparagus into 1/4 inch thick (angled)
slices and reserve.

5. In a medium pan, heat oil, then saute garlic until golden brown.

6. Add asparagus to pan; add cooked orzo.

7. Continue cooking orzo over low heat and add heavy cream and butter, stirring constantly.

8. Add cheeses and stir until they melt and combine.

9. Sir in truffle butter, salt and pepper. Serve in a bowl family-style; top with more Parmesan, if desired.