Creamy Dreamy Lemon-Herb Orzo with Roasted Asparagus: A Simple Vegetarian Delight

👩‍🍳 Instructions

1. 1

   Preheat oven to 400°F (200°C).
2. 2

   On a large baking sheet, toss trimmed asparagus with 1 tbsp olive oil, ½ tsp sea salt, and ¼ tsp black pepper until evenly coated.
3. 3

   Roast asparagus for 10-15 minutes, or until tender-crisp with slight charring. Set aside.
4. 4

   While asparagus roasts, heat 1 tbsp olive oil in a large pot or deep skillet over medium heat.
5. 5

   Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
6. 6

   Pour in vegetable broth and bring to a gentle simmer. Add orzo pasta and stir well.
7. 7

   Cook according to package directions (8-10 minutes), stirring frequently, until orzo is al dente and most liquid is absorbed.
8. 8

   Remove pot from heat. Stir in heavy cream, Parmesan cheese (if using), lemon zest, and lemon juice.
9. 9

   Fold in chopped fresh parsley and chives. Season with salt and black pepper to taste.
10. 10

    Divide orzo among serving bowls and top with roasted asparagus spears. Serve immediately.