Lemony orzo with mimosa and asparagus

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Lemony orzo with mimosa and asparagus

A tangy pasta that celebrates spring with fresh asparagus and a lemon butter dressing.
Servings 2
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins

Equipment

  • medium saucepan
  • pasta strainer
  • microplane or cheese grater (small holes)

Ingredients

  • 1/2 package of orzo pasta about half a pound
  • 2 boiled eggs will only use the yolks
  • 1 bunch of asparagus spears only, reserve the rest for a different dish
  • 1/3 cup grated Parmesan cheese
  • 2 tbsp fresh goat cheese
  • 1 tbsp unsalted butter
  • 1/3 cup fresh parsley chopped
  • 1/2 lemon jiuced and zested
  • 1 tbsp pine nuts
  • kosher salt for the pasta water
  • salt to taste
  • coarsely ground pepper to taste

Instructions

  • Gather your ingredients.
    Ingredients gathered on a marble tray
  • Hard boil the eggs, peel, cool, separate the yolks and set aside .
    2 boiled eggs
  • In a medium saucepan, bring some water to a boil adding a generous spoonful of coarse salt first, drop the pasta and cook according to the package directions 
    1/2 package of orzo pasta, kosher salt for the pasta water
  • Meanwhile, wash the asparagus and cut the tips. Drop the asparagus spears in the saucepan halfway of the cooking time of the pasta .
    1 bunch of asparagus
    Cut asparagus spears and boiled egg yolks on a tray and bowl
  • Grate the Parmesan cheese, crumble the egg yolks and chop the parsley. Set aside on a plate 
    1/3 cup grated Parmesan cheese, 1/3 cup fresh parsley
    Crumbled eg yolk and chopped parsley on a cutting board
  • Drain the pasta and the spears carefully, so they don’t break. 
  • Immediately return to the pan and add the butter 
    1 tbsp unsalted butter
    Drained pasta and asparagus with butter in the cooking panr
  • Add the parsley, goat cheese and Parmesan cheese; using the microplane , zest the lemon; juice the lemon; add the pinenuts; stir to combine.  
    1/3 cup grated Parmesan cheese, 2 tbsp fresh goat cheese, 1/3 cup fresh parsley, 1/2 lemon, 1 tbsp pine nuts, salt to taste, coarsely ground pepper to taste
    All ingredients dropped in the cooking pan, ready for mixing
  • Place the pasta in a serving bowl; sprinkle the crumbled egg yolk crumbs on the pasta and serve .
    2 boiled eggs
    All ingredients combined and ready to be plated
Calories: 284kcal
Cost: $
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: asparagus sauce, easy pasta recipa, goat cheese recipe, how to cook orzo pasta, lemon butter sauce, orzo pasta, spring pasta

Nutrition

Calories: 284kcal | Carbohydrates: 6g | Protein: 17g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 376mg | Potassium: 228mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1634IU | Vitamin C: 28mg | Calcium: 255mg | Iron: 2mg

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