Truffled Orzo and Asparagus 4-5 servings

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1 bunch asparagus (can substitute broccoli or broccolini)
1 1/2 cups Orzo
2 Tablespoons olive oil
2 Garlic cloves - peeled and sliced very thinly
3/4 cup heavy cream
1 Tblspn unsalted butter
1/4 cup grated parmesan cheese
1-2 Tablespoons grated Pecorino Romano cheese
2 Tblspns black truffle butter ( or just substitute unsalted if you dont have truffle butter) * * Can also make your own by combining 2 Tbsp softened unsalted butter with 1/2 teasp black truffle oil.
Salt and fresh ground pepper to taste In large pot, bring salted water to boil.
Add asparagus and cook for one minute.
remove with tongs and set aside.
keep water boiling.
Cook orzo in same pot for 7-9 minutes , drain in colander and set aside.
Trim the asparagus tough ends and cut on diagonal into 1/4 inch pieces and reserve.
In medium/large skillet, heat oil on medium heat and sauté garlic until light golden, stirring frequently to prevent burning.
Add asparagus and cooked orzo, stirring to combine.
reduce heat to low and add heavy cream and butter , stirring constantly.
Add cheeses and stir until melted, stir in truffle butter , salt , pepper and serve.
Dish   Side Dish

Gretchen Rost

Member since Nov 2009

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