Lemon Garlic Parmesan Orzo with Roasted Asparagus (Recipe 17 of 125)

Oh Lord! This recipe was THE BOMB! This is a perfect side to just about any dish. Tonight it was a
side to the Crisp Pork Cutlets with Lemon-Caper Sauce. 

Tonight was the second "dinner" with friends Paul and Suzanna. We decided in December we'd meet monthly and cook each other's favorite meals. In January I made Paul's Trifecta Chicken. So good. 

Tonight he gave me Pork chops. I had to find a side dish...enter this dish. 

I had to make the sauce twice though. The first time I added the cream after the lemon juice which just curdled. Dump...start all over. 

What I did the second time, once I drained the orzo, I put the lemon juice on the orzo and let it sink in. Worked like a charm. 

Lemon Garlic Parmesan Orzo with Roasted Asparagus
Recipe from Butter Your Biscuit

Serves 4

• 1 c dried orzo
• 1 lb Asparagus
• 4 T butter
• 3 cloves garlic minced
• 2 T Lemon juice
• 1/4 c half and half
• 1/2 c Parmesan cheese -shredded
• 2 tsp Olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• fresh parsley

Cook orzo according to directions and set aside

Preheat oven to 400 degrees

Cut 1-2 inches off the ends of the asparagus. Place asparagus on baking sheet. Drizzle olive oil over asparagus and sprinkle with kosher salt and pepper. Roast for 8 minutes. Set aside and let cool. Then cut into bite size pieces.

In a skillet on medium heat add butter, once melted add garlic and cook until fragrant about 1 minute. Reduce heat to low and add lemon juice, cream and Parmesan cheese. Whisk until combined and let simmer on low 1-2 minutes.

Add orzo and asparagus toss until combined.

Add salt and pepper to taste

Garnish with additional Parmesan cheese and fresh chopped parsley.