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.
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