Asparagus Parmesan Orzo
A delightful dish that combines the nutty flavor of orzo pasta with fresh asparagus and savory Parmesan, perfect for any occasion.
Servings: 4 servings
Ingredients
Pasta
- 1 cup Uncooked Orzo Pasta About 6 ½ oz.
Bacon
- 6 slices Bacon Cut into ½-inch pieces
Vegetables
- 2 cloves Garlic Minced
- 8 oz. Fresh Asparagus Spears Trimmed and cut into 1-inch pieces
Dressing
- ½ cup White Wine Vinaigrette See recipe below
Cheese
- 2 oz. Shredded Fresh Parmesan Cheese About ½ cup
Seasoning
- Sea Salt To taste
- Freshly Cracked Black Pepper To taste
Instructions
- Step 1: Cook the Orzo - Begin by boiling a large pot of salted water. Once boiling, add the uncooked orzo pasta. Cook according to package instructions, about 8-10 minutes, until al dente. Drain and set aside.
- Step 2: Cook the Bacon - In a large skillet over medium heat, add the cut bacon pieces. Cook until crispy, about 6-8 minutes. Transfer to a plate lined with paper towels to drain excess grease.
- Step 3: Sauté the Garlic and Asparagus - In the same skillet with remaining bacon drippings, add minced garlic and cook for about 30 seconds until fragrant. Add asparagus pieces and sauté for 3-4 minutes until bright green and tender-crisp.
- Step 4: Combine the Ingredients - Return crispy bacon to the skillet. Add cooked orzo and pour in the apple cider vinegar vinaigrette. Stir until well combined.
- Step 5: Add the Cheese and Season - Remove from heat and sprinkle shredded Parmesan cheese. Stir until melted and evenly distributed. Season with sea salt and black pepper to taste.
- Step 6: Serve and Enjoy! - Transfer to a serving dish and garnish with additional Parmesan if desired. Serve warm or at room temperature.
Equipment
- Large Pot
- Skillet
- Slotted Spoon
- Mixing Bowl
Notes
For a gluten-free option, substitute traditional orzo with a gluten-free alternative. For a vegetarian version, omit bacon and use sautéed mushrooms.