May 24 is National Asparagus Day!
One of the joys of springtime in Michigan is the availability of locally-grown asparagus. The short-lived season is when asparagus lovers “overdose” on the gorgeous, green spears – baked, grilled and sautéed. Adding lemon or a balsamic dressing really makes the green, fresh flavor pop.
This dish can be enjoyed cold or warm and highlights what’s best about asparagus. The simplicity of the recipe allows for many variations; try it with different herbs like oregano and parsley.
Lemon Asparagus Pasta
Ingredients
- 1 cup dry orzo pasta
- 1 lb fresh asparagus cut into 1-inch pieces
- ¾ cup fresh grated Parmesan cheese
- 1/3 cup fresh basil, finely chopped
- ¼ cup fresh dill, chopped
- 3 Tablespoons olive oil
- 1 medium lemon, zested & juiced
- 1 clove garlic, grated
- 1/3 teaspoon crushed red pepper flakes
- 2 Tablespoons butter
To Make
Boil water and add orzo according to instructions. In the last two minutes of cooking the pasta, add the asparagus. Drain all and put back into the pot with butter. Stir until butter melts. In a medium bowl add oil, lemon juice and zest, Parmesan, herbs, garlic and pepper flakes. Whisk together and stir into pasta. Enjoy!
