Why You’ll Love This Recipe
- Quick & Easy: Ready in just 25 minutes with simple steps.
- Creamy & Tender: Orzo cooked in broth and cream gives a luscious texture.
- Fresh & Flavorful: Garlic butter asparagus adds brightness and a savory note.
- Versatile: Great as a side dish or a light vegetarian main course.
- Customizable: Add lemon zest or swap asparagus for peas or spinach.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup orzo pasta
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups vegetable broth (or chicken broth)
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream
- Salt and pepper, to taste
- Optional: zest of 1 lemon
Directions
- Bring a medium pot of salted water to a boil. Cook orzo for 8–10 minutes until al dente. Drain and set aside.
- In a large skillet over medium heat, melt butter with olive oil.
- Add garlic and cook for about 30 seconds until fragrant.
- Add asparagus and sauté 4–5 minutes until tender and bright green.
- Reduce heat to low. Add cooked orzo to skillet with asparagus.
- Stir in vegetable broth, heavy cream, and Parmesan cheese until creamy and heated through.
- Season with salt, pepper, and lemon zest if using. Serve warm.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
- Substitute peas or spinach for asparagus when out of season.
- Serve chilled as a pasta salad—omit cream and adjust seasoning after cooling.
- Top with toasted pine nuts or fresh herbs for added texture and flavor.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave, adding a splash of broth or cream if needed.
- Best served fresh but can be enjoyed cold as a salad.
FAQs
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth works well and adds more flavor.
How do I keep asparagus crisp?
Don’t overcook; sauté until just tender and bright green.
Can I make this dairy-free?
Omit Parmesan and cream or use dairy-free substitutes.
Can I prepare orzo ahead of time?
Yes, cook and store orzo separately, then combine when ready.
Is this dish gluten-free?
No, unless you use gluten-free orzo.
How to prevent orzo from sticking?
Stir occasionally while cooking and rinse briefly after draining.
Can I add protein?
Add grilled chicken, shrimp, or tofu to make it a complete meal.
How much lemon zest should I use?
About the zest of one lemon adds a nice brightness.
Can I add other veggies?
Yes, zucchini, peas, or mushrooms pair nicely.
How creamy is this dish?
It has a rich, creamy texture balanced with fresh veggies.
Conclusion
Creamy Orzo with Garlic Butter Asparagus is a delightful, easy-to-make dish that combines creamy pasta with fresh, vibrant asparagus. Its comforting yet light profile makes it an excellent choice for a quick weeknight dinner or a springtime side.
Creamy Orzo with Garlic Butter Asparagus
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Sautéing, Boiling
- Cuisine: American
- Diet: Vegetarian
Description
Creamy Orzo with Garlic Butter Asparagus is a quick and elegant side dish or light main course. Tender orzo pasta cooked to creamy perfection pairs beautifully with sautéed garlic butter asparagus, creating a comforting yet fresh flavor combination. Ideal for weeknight dinners or spring-inspired meals.
Ingredients
1 cup orzo pasta
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon olive oil
2 cups vegetable broth (or chicken broth)
½ cup grated Parmesan cheese
¼ cup heavy cream
Salt and pepper, to taste
Optional: zest of 1 lemon
Instructions
- Bring a medium pot of salted water to a boil. Cook orzo for 8–10 minutes until al dente. Drain and set aside.
- In a large skillet over medium heat, melt butter with olive oil.
- Add garlic and cook for about 30 seconds until fragrant.
- Add asparagus and sauté 4–5 minutes until tender and bright green.
- Reduce heat to low. Add cooked orzo to skillet with asparagus.
- Stir in vegetable broth, heavy cream, and Parmesan cheese until creamy and heated through.
- Season with salt, pepper, and lemon zest if using. Serve warm.
Notes
Substitute peas or spinach for asparagus when out of season.
Add a splash of white wine before broth for extra depth.
Serve chilled as a pasta salad—omit cream and adjust seasoning after cooling.
Top with toasted pine nuts or fresh herbs for added texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
