home cooked dinners by the season

Roasted Asparagus Orzo

Roasted Asparagus Orzo

Serves 4

Ingredients

  • 1-1/2 lb asparagus
  • 2 tablespoons plus 1/3 cup olive oil
  • Kosher salt
  • Fresh ground black pepper
  • 2 tablespoons finely chopped shallot or green onion
  • 2 teaspoons finely chopped garlic (2 medium cloves)
  • 1-1/2 cups cooked Cannelini or Great Northern white beans (15 ounce can, drained)
  • 2 teaspoons grated lemon zest
  • 8 oz orzo (1-1/4 cups)
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    1/3 cup (2 ounces) Marcona almonds
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    1/2 cup grated Pecorino Romano or Parmesan cheese
  • Red pepper flakes, to taste (optional)

Directions

Preheat oven to 425 degrees F. Trim ends from asparagus. Cut asparagus into 1-inch pieces. Toss with 2 tablespoons olive oil and transfer to a baking sheet; sprinkle with salt and pepper. Roast just until crisp-tender, and lightly browned, about 10-12 minutes.
In a skillet over low to medium heat, cook shallots and garlic in remaining 1/3 cup olive oil just to soften and release flavor, but do not brown, about 1-2 minutes. Stir in beans and lemon zest and turn off heat.
Cook orzo in a large pot of boiling salted water according to package directions for time; drain and immediately stir into the beans in the skillet. Turn on heat and cook just to heat through, about 3 minutes.
Season orzo with salt and pepper, then stir in asparagus, almonds, pecorino cheese and optional red pepper flakes.