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
