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Orzo with Green and White Asparagus


Nutritional Information
Amount per serving
Calories: 401
Fat: 10.1g
Saturated fat: 4.5g
Monounsaturated fat: 3.5g
Polyunsaturated fat: 0.5g
Protein: 20g
Carbohydrate: 56.9g
Fiber: 6.2g
Cholesterol: 17mg
Iron: 3.5mg
Sodium: 580mg
Calcium: 246mg

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  • 3 1/2 cups unsalted chicken stock
  • 1 tablespoon unsalted butter
  • 2 teaspoons extra-virgin olive oil
  • 1 1/4 cups chopped red scallions or green onions
  • 1 1/2 cups uncooked orzo pasta
  • 1 1/2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 3/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 pound green asparagus, trimmed and cut into 1-inch pieces
  • 1/2 pound white asparagus, trimmed and cut into 1-inch pieces
  • 2 ounces Parmigiano-Reggiano cheese, grated and divided (1/2 cup)
  • 1 tablespoon minced flat-leaf parsley


Cooking time 33mins
Adapted from


Step 1

1. Bring stock to a simmer in a saucepan (do not boil). Keep warm.
2. Heat a saucepan over medium-low heat. Add butter and oil; swirl to coat. Add scallions; cook 7 minutes, stirring occasionally. Add orzo; cook 2 minutes, stirring frequently. Stir in rind, juice, salt, and pepper. Add 1/2 cup stock to pasta mixture; cook 2 1/2 minutes or until liquid is nearly absorbed, stirring frequently. Reserve 1 cup stock. Add remaining stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 13 minutes). Stir in remaining 1 cup stock and asparagus; cook 7 minutes or until asparagus is tender, stirring occasionally. Remove from heat; stir in half of cheese. Sprinkle with remaining cheese and parsley. Serve immediately.


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