Growing Chefs! Ontario Lemon Orzo With Asparagus
Lemon Orzo With Asparagus
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Ingredients
Equipment
Get Organized!
Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure out the dried dill, olive oil, vegetable stock, water, turmeric, and orzo and set aside.
Slice the green onion thinly into rounds, using both the green and the white part of the onion, and discarding the root end.
With a rasp, the lemon. Cut in half, and squeeze out as much juice as possible, catching and discarding the weeds. zest
Remove the peel from the garlic, and grate with a rasp. Alternately you can mince the garlic finely with a chefās knife.
Crumble the feta cheese into a bowl.
Clean the asparagus, remove the woody stems, and snap into one-inch pieces.
Get Cooking
In a pot of boiling water, cook asparagus until just tender, about 2 minutes. Rinse asparagus immediately in cool water to stop cooking.
Pour the vegetable stock and water in a large pot and bring to a boil. Add the salt and turmeric.
Add the orzo and cook with the water simmering gently until tenderāāāabout 10 to 12 minutes.
If there is more than 1 cup of additional liquid in the pot drain orzo, but do not rinse it.
Place the hot orzo in a spacious, heat-resistant bowl and add the asparagus and green onions.
In a medium bowl, add the garlic for the dressing, along with the dill, lemon zest, and lemon juice. Whisk together well, and with salt and pepper. Continue to whisk, and add the olive oil in a slow and steady stream to season the dressing. emulsify
Pour the dressing onto the orza and mix together well. Top with crumbled feta.
Growing Chefs! Ontario Recipe
Lemon Orzo With Asparagus
Ingredients
Equipment
Get Organized!
Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure out the dried dill, olive oil, vegetable stock, water, turmeric, and orzo and set aside.
Slice the green onion thinly into rounds, using both the green and the white part of the onion, and discarding the root end.
With a rasp, the lemon. Cut in half, and squeeze out as much juice as possible, catching and discarding the weeds. zest
Remove the peel from the garlic, and grate with a rasp. Alternately you can mince the garlic finely with a chefās knife.
Crumble the feta cheese into a bowl.
Clean the asparagus, remove the woody stems, and snap into one-inch pieces.
Get Cooking
In a pot of boiling water, cook asparagus until just tender, about 2 minutes. Rinse asparagus immediately in cool water to stop cooking.
Pour the vegetable stock and water in a large pot and bring to a boil. Add the salt and turmeric.
Add the orzo and cook with the water simmering gently until tenderāāāabout 10 to 12 minutes.
If there is more than 1 cup of additional liquid in the pot drain orzo, but do not rinse it.
Place the hot orzo in a spacious, heat-resistant bowl and add the asparagus and green onions.
In a medium bowl, add the garlic for the dressing, along with the dill, lemon zest, and lemon juice. Whisk together well, and with salt and pepper. Continue to whisk, and add the olive oil in a slow and steady stream to season the dressing. emulsify
Pour the dressing onto the orza and mix together well. Top with crumbled feta.