LEMON BASIL ORZO WITH ASPARAGUS AND SOURDOUGH BREADCRUMBS
Servings
4
servingsTotal time
45
minutesThis recipe is another keeper from New York Times – one of our favorite spots for cooking inspiration. We love this vibrant dish for its combination of crunchy textures and bright lemony flavors. Our Lemon Basil Extra Virgin Olive Oil is the perfect base for this bowlful of goodness. The final flourish of toasted, garlicky sourdough breadcrumbs adds delightful crunch.
Ingredients
- For the Orzo:
1 cup orzo
1 lb asparagus, tips and soft stalks sliced on the diagonal
Zest and juice of 1 lemon
1.5 tsp Lemon Pepper
1/4 cup grated parmesan cheese
1/4 cup parsley or dill, for serving
- For the Breadcrumb Topping:
1/2 cup coarse sourdough bread crumbs
1 Tbsp butter
1/2 tsp salt
Instructions
- In a large serving bowl, whisk together the Lemon Basil Extra Virgin Olive Oil, lemon zest and juice and Lemon Pepper. Set aside.
- Heat a skillet over medium high heat and add in the bread crumbs, Garlic Extra Virgin Olive Oil and butter. Stir to melt the butter and coat the bread crumbs. Cook until golden brown and toasty. Season with salt and set aside.
- Bring a pot of heavily salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus and add to the bowl with the vinaigrette. Fold to combine. Add in the parmesan and allow to sit for five mins to absorb the vinaigrette.
- Top with the bread crumbs and serve immediately warm or at room temp.
