Asparagus and Pea Orzo

This Asparagus and Pea Orzo is light and lemony and so simple to make. It's delicious enjoyed as your main vegetarian meal or as a side for a piece of fish this Lenten season.

Prep Time10

Cook Time30

Total Time40

Course: Main Dish

Cuisine: American

Keyword: asparagus, healthy comfort food, orzo pasta, peas

Servings: servings

Ingredients

4 Tbsp. butter, divided
1 lb. asparagus, trimmed and cut into 1-inch pieces
2 cloves garlic, finely minced
1 1/2 cups dry orzo pasta
1/3 cup dry white cooking wine
3 cups low-sodium chicken broth
1 cup frozen peas
1/2 tsp. coarse kosher salt
1/2 tsp. black pepper
1 Tbsp. fresh lemon juice
2 tsp. fresh lemon zest
fresh parsley, finely chopped, for garnish if desired

Instructions

In a large deep skillet, melt two tablespoons of your butter over medium-high heat. Add asparagus, season with salt and pepper and cook for 5 minutes, until slightly softened, stirring often. Once cooked, you'll remove to a bowl with a slotted spoon and set aside.
Add the remaining two tablespoons of butter to your skillet and then add your garlic and cook over medium heat, stirring often so it doesn't burn. Add in your orzo and cook for about 2 minutes, stirring often, until it's lightly toasted, before adding your wine. You will want to cook until almost all the wine is evaporated.
Add your chicken broth, peas and salt and pepper and bring to a boil. Once it begins to boil, you'll reduce the heat to low and simmer for 10 minutes.
Add in your asparagus and continue to cook for 5-6 minutes, or until the pasta is tender and the broth is mostly absorbed.
Remove the skillet from the heat and add in your fresh lemon juice and zest and mix until well combined. Sprinkle the dish with some fresh parsley, if desired. Serve immediately.

Notes

I use frozen peas for this recipe. Canned peas will get too mushy.

I also use low-sodium chicken broth. In fact, I use low-sodium broths for most of my recipes. Feel free to season your own serving with salt and pepper to taste.