Lemon Thyme Orzo with Asparagus

Air Date: 
Fri, 04/06/2018
NC Ingredients: 
Thyme, rosemary, asparagus, bacon




1 T
olive oil
2 clv
cloves, minced
2 t
fresh minced rosemary
1 c
1⁄2 c
white wine
2 1⁄2 c
chicken or vegetable stock
lemon, zested plus 2 tablespoons juice
2 T
fresh chopped thyme leaves
1 lb
asparagus, cleaned and sliced into 1-inch pieces
1⁄3 c
shredded Parmesan
Salt and freshly cracked black pepper
1⁄2 c
crumbled crispy bacon (optional)
Pea shoots (optional)


Heat large skillet on medium and add olive oil.  Stir in garlic and rosemary.  When fragrant, add orzo and stir constantly until it’s lightly toasted.  Deglaze with wine.  Add stock, and simmer on medium until most of the liquid has been absorbed, stirring occasionally, about 15-20 minutes. Remove from heat, and stir in lemon zest, juice, thyme, asparagus, and cheese. Season with salt and pepper to taste; transfer to a serving bowl and top with crispy bacon, and a handful of pea shoots.  Serves 4.


Lisa’s Notes: Debbie Matthews writes for the Henderson Daily Dispatch, the Sanford Herald, and IndyWeek and she shared this recipe and these stir in options. At the end of cooking and off the heat, instead of asparagus, use frozen peas.  Or roasted broccoli and thinly sliced sun-dried tomatoes. Drop the asparagus and add snipped Chinese chives and halved grape tomatoes you’ve blistered in a very hot skillet with 1 teaspoon olive oil. Nix the pea shoots, and stir in 2 cups raw baby spinach. You could also blanch, grill or roast the asparagus.