Ingredients
Method
- Prepare the Pasta Base: Bring a large pot of salted stock or water to a rolling boil. Add the orzo and cook until it is just shy of al dente. Reserve one cup of the starchy cooking liquid before draining.
- Technical Veggie Prep: While the pasta boils, trim the woody ends off the asparagus. Cut the spears on a sharp diagonal into 1-inch pieces.
- Sauté and Sear: Heat the olive oil in your sauté pan over medium-high heat. Add the asparagus pieces. Sauté for 3 to 4 minutes until they are bright green and slightly charred. Remove them from the pan and set aside.
- Build the Flavor Foundation: Lower the heat to medium. Add the butter to the same pan. Once melted and bubbling, add the minced garlic and red pepper flakes. Cook for precisely 60 seconds.
- Create the Emulsion: Add the cooked orzo directly into the garlic butter. Pour in half of the reserved pasta water. Stir vigorously.
- Final Assembly: Fold the sautéed asparagus back into the pan. Add lemon zest, lemon juice, and grated parmesan cheese. Continue stirring until the cheese has melted.
- Season and Serve: Taste the dish and adjust with kosher salt and freshly cracked black pepper. Serve immediately.
Notes
Store in an airtight glass container for up to 3 days. Reheat gently on low heat with a splash of stock or water to restore the creamy emulsion.