ASPARAGUS & ORZO

Asparagus was on sale this week, so I grabbed a few bunches. I thought they’d be great in a risotto, but I was too lazy to stand and stir, so I opted to use orzo instead. It worked out perfectly. This is a great dish for a starter or a main course.

INGREDIENTS (serves 6)

3 tablespoons butter

2 onions sliced

1 pound of asparagus, ends trimmed and chopped into ½-inch pieces

2 cups mushrooms, sliced

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh oregano, chopped

salt and fresh pepper to taste

2 cups orzo

3 ½ cups chicken stock*

½ cup heavy cream

1 cup gruyere cheese, grated

¼ cup parmesan cheese, grated for garnish

2 tablespoon fresh chives, chopped for garnish

PREPARATION

In a large Dutch oven, melt the 3 tablespoons butter on medium heat. Add the onions and sauté until browned, about 10 minutes. Add asparagus, mushrooms, oregano, rosemary, salt and pepper. Sauté until mushrooms begin to wilt, about three minutes.

Add in orzo, and stir. Add chicken stock and stir. Bring to a boil, then down to a simmer for 25 minutes with the cover on.

Add heavy cream and gruyere. Stir until melted. Re-season with salt and pepper to taste.

Garnish with chives and parmesan and serve.

(*NOTE: If you want to make the dish meatless, use vegetable stock.)