Description

This vibrant spring-inspired dish features tender orzo pasta tossed in a light lemony cream sauce, topped with pan-seared asparagus and fresh thyme—simple, elegant, and full of seasonal flavor.

Ingredients

Units Scale

1 cup orzo pasta
2 tbsp olive oil
2 cloves garlic, minced
1 bunch asparagus, trimmed and sliced on the diagonal
1/2 cup vegetable broth
1/3 cup heavy cream
1 tbsp lemon juice
1 tsp lemon zest
1/4 cup grated parmesan cheese
1 tbsp fresh thyme leaves
Salt and black pepper, to taste

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Instructions

Bring a pot of salted water to a boil and cook orzo until al dente (about 8–10 minutes). Drain and set aside.
Heat 1 tbsp olive oil in a skillet over medium heat. Add sliced asparagus and sauté for 4–5 minutes until crisp-tender and lightly charred. Season with salt and pepper. Remove from pan.
In the same pan, add 1 tbsp olive oil and minced garlic. Sauté until fragrant (30 seconds).
Pour in vegetable broth, heavy cream, lemon juice, and zest. Simmer for 2–3 minutes.
Add cooked orzo and parmesan to the sauce. Stir until creamy and heated through.
Top with sautéed asparagus and sprinkle with fresh thyme. Serve warm with extra lemon zest if desired.

Notes

Substitute peas or green beans if asparagus is out of season.
For extra brightness, add a pinch of crushed red pepper flakes.
Use freshly grated parmesan for best flavor and texture.

Nutrition

Serving Size: 1 cup
Calories: 290
Sugar: 3g
Sodium: 280mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 9g
Cholesterol: 25mg