Ingredients
Hands-on:
33min .Total:33min.
3½
cups unsalted chicken stock
1
tablespoon unsalted butter
1¼
cups uncooked orzo pasta
1½
teaspoon grated lemon rind
1
tablespoon fresh lemon juice
3/8
teaspoon salt
¼
teaspoon black pepper
½
pound green asparagus, trimmed and cut into 1-inch piece
½
pound white asparagus, trimmed and into 1-inch pieces
2
ounce parmigiano-reggiano cheese, grated and divided (½ cup)
1
tablespoon minced flat-leaf parsley
Preparation
1. Bring stock to simmer in a
saucepan (do not boil). Keep warm.
2. Heat a saucepan over-medium low
heat. Add butter and oil; swirl to coat. Add scallions; cook seven minutes,
stirring occasionally. Add orzo; cook 2 minutes, stirring frequently. Stir in
rind, juice, salt and pepper. Ad ½ cup stock to pasta mixture; cook 2½ minutes
or until liquid is nearly absorbed, stirring frequently. Reserve 1 cup stock.
Add remaining stock, ½ cup at a time, stirring frequently until each portion
of stock is absorbed before adding the
next (about 13 minutes). Stir in 1 remaining cup stock and asparagus; cook 7
minutes or until asparagus is tender, stirring occasionally. Remove from heat;
stir in a half of cheese. Sprinkle with remaining cheese and parsley. Serve
immediately.
