Creamy Asparagus Orzo Recipe

As spring unfolds its vibrant colors and fresh flavors, there’s no better way to celebrate the season’s bounty than with a dish that captures its essence. Today, let’s indulge in the epitome of springtime comfort – Creamy Asparagus Orzo. This recipe combines the crisp, earthy taste of asparagus with the luxurious creaminess of double cream and the savory richness of Parmesan cheese, creating a symphony of flavors that sings of spring.

YOU WILL NEED:

• 250g (2 cups) orzo pasta
• 1 bunch of fresh asparagus, trimmed and cut into bite-sized pieces
• 1 medium leek
• 1/2 L (2 cups) vegetable stock
• 250 ml (1 cup) double cream
• 60 g (1/2 cup) grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Butter for cooking

DIRECTIONS

• Sauté the Leeks: In a large skillet, melt the butter over medium heat. Add the sliced leeks, sautéing them gently until they are soft and translucent, about 5-7 minutes. Stir occasionally to prevent them from sticking or burning.
• Asparagus has a built-in natural breaking point: Hold a spear up horizontally, and break off the end where you see it start to droop—or, even simpler, bend it yourself in your hands, and it’ll break precisely where you need it to. So you bend, and snap!
• Pick up each asparagus spear and hold it firmly on each of its ends.  Start to bend it by pulling both ends down and a bit towards you. Keep gently bending the asparagus until it snaps.
• Cook the Asparagus: While the leeks are cooking, bring the vegetable stock to a gentle simmer in a separate pot. Add the asparagus to the simmering stock and cook them for 3-5 minutes until they are tender but still retain a slight crunch. Remove the asparagus from the stock and set them aside, reserving the stock for later use.
• Prepare the Orzo: Add the orzo pasta to the skillet with the sautéed leeks, stirring to coat the pasta. Allow the orzo to toast slightly in the skillet for about 2 minutes, enhancing its nutty flavor.
• Add the Asparagus Stock: Gradually ladle the warm vegetable stock into the skillet with the orzo and leeks, one scoop at a time, stirring continuously. Allow the orzo to absorb the flavorful stock gradually, adding more as needed, until the pasta is cooked to al dente and has absorbed most of the liquid.
• Create the Creamy Sauce: Once the orzo is cooked, pour in the double cream, stirring gently to combine it with the pasta and leeks. Let the cream simmer for a few minutes until it thickens slightly. Then, sprinkle in the grated Parmesan cheese, stirring until the cheese is melted and the sauce is velvety smooth. Season with salt and pepper to taste.
• Combine and Serve: Gently fold the cooked asparagus pieces into the creamy orzo mixture until they are evenly distributed throughout. Transfer the creamy asparagus orzo to serving plates or bowls.

Why You’ll Love This Recipe:

Creamy Asparagus Orzo with leeks, double cream, and Parmesan cheese is a celebration of spring’s bounty, bringing together the finest flavors of the season in a dish that is as elegant as it is comforting. With each forkful, you’ll be transported to a garden in full bloom, where the air is filled with the promise of renewal and the joy of new beginnings. So, embrace the spirit of spring, gather your ingredients, and treat yourself to the sublime beauty of this exquisite dish. Your taste buds will thank you, and your soul will rejoice in the splendor of the season.

More pasta recipes: https://www.cinnamonandpie.com/category/pasta/