Description
Creamy Orzo with Garlic Butter Asparagus is a quick and elegant side dish or light main course. Tender orzo pasta is cooked to creamy perfection and paired with sautéed garlic butter asparagus for a comforting and fresh flavor combo. Perfect for weeknight dinners or spring-inspired meals!
Ingredients
Scale
- 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)
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Salt and pepper to taste
- Optional: zest of 1 lemon, for brightness
Instructions
- Bring a medium pot of salted water to a boil. Add the orzo and cook for about 8–10 minutes, until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter with the olive oil.
- Add the garlic and cook for about 30 seconds until fragrant.
- Add the asparagus and sauté for 4–5 minutes, or until just tender and bright green.
- Reduce the heat to low. Add the cooked orzo to the skillet with the asparagus.
- Stir in the vegetable broth, heavy cream, and Parmesan cheese. Mix well until creamy and heated through.
- Season with salt, pepper, and lemon zest (if using). Serve warm.
Notes
- You can substitute peas or spinach if asparagus is out of season.
- Use a splash of white wine for added depth before adding the broth.
- This dish can also be served chilled as a pasta salad—just omit the cream and adjust seasoning after cooling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg