Ingredients
Method
- Prepare the Vegetables: Start by washing your asparagus. Snap off the woody ends and cut the remaining stalks into one-inch pieces.
- Sauté the Aromatics: Heat two tablespoons of olive oil in a pot over medium heat. Add the diced shallots and sauté for about three minutes until translucent. Stir in the minced garlic and cook for another minute.
- Toast the Orzo: Add dry orzo into the pot with the aromatics. Stir frequently for two minutes.
- Simmer with Broth: Pour in the vegetable broth and a pinch of salt. Bring to a gentle boil, reduce heat to a simmer, cover, and cook for about eight to ten minutes, stirring occasionally.
- Add the Asparagus: Once the orzo is nearly tender, fold in the asparagus pieces. Cover and cook for an additional three to five minutes until the asparagus is bright green.
- Finish and Season: Remove from heat, stir in nutritional yeast, lemon zest, lemon juice, and fresh herbs.
- Serve Immediately: Dish into warm bowls, garnishing with a drizzle of olive oil and a sprinkle of fresh herbs.
Notes
Use warm broth for best results; do not overcook asparagus to maintain texture. For extra creaminess, stir in tahini or coconut milk at the end.