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Orzo with Asparagus picture

Orzo with Asparagus

Asparagus is a specialty of Spring, and this dish is best when asparagus is at its peak. Try it cold for a picnic, or add some cooked chicken and make it a meal.

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  • 8 to 12 ounces orzo pasta
  • 1 to 1 1/2 pounds fresh asparagus, tough ends trimmed and discarded and spears cut into 1-inch pieces
  • 1/4 cup grated Parmesan cheese (or more, if you like)
  • 1 tablespoon unsalted butter

Serves 4 to 6 as a side

  1. Bring a large pot of water to the boil and cook the orzo according to the package instructions. With 3 minutes left in the cooking process, add the asparagus to the orzo. Continue cooking until orzo is cooked through; drain and return orzo and asparagus to the warm pot.
  2. Stir in the Parmesan cheese, butter and 1/2 teaspoon salt. When the cheese and butter have melted, taste and add more salt as desired. Serve hot or at room temperature.

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