# What You'll Need:
→ Pasta & Vegetables
01 - 1 cup orzo pasta
02 - 1 bunch asparagus, trimmed and cut into 1-inch pieces
03 - 2 cloves garlic, minced
04 - Zest and juice of 1 large lemon
05 - 1 small shallot, finely chopped
→ Dairy & Fats
06 - 3 tablespoons unsalted butter
07 - 2 tablespoons extra-virgin olive oil
08 - 1/3 cup freshly grated Parmesan cheese
→ Liquids & Seasonings
09 - 2 1/2 cups vegetable broth
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
12 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Bring a medium pot of salted water to a boil. Add asparagus and blanch for 2–3 minutes until bright green and just tender, then drain and set aside.
02 - Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add shallot and garlic, sauté for 2 minutes until translucent and fragrant.
03 - Add orzo to the skillet, stirring frequently for 1–2 minutes until lightly toasted.
04 - Pour vegetable broth into the skillet and bring to a gentle simmer. Cook, stirring often, until orzo is al dente and most liquid has been absorbed, about 10–12 minutes.
05 - Stir in blanched asparagus, remaining 1 tablespoon butter, lemon zest, and lemon juice. Mix until well combined.
06 - Remove skillet from heat and fold in Parmesan cheese. Season to taste with salt and freshly ground black pepper.
07 - Top with chopped parsley and serve warm.
