Yogurtsoda Gratuitous food and travel.

i know asparagus isn’t exactly the most popular vegetable, but i love it. and the more tender, the better. so imagine my delight when i cooked a dish that catered perfectly to my idea of well-prepared asparagus:

orzo risotto with asparagus and shrimp

also: miso roast chicken and shallots. this turned out a bit too salty and rich.

here’s the recipe for the orzo:

1 lb asparagus
1 lb orzo
4 T butter
1/2 lb shelled medium shrimp
salt and pepper
1 cup chicken broth
2 T chopped parsley
1/2 cup grated parmesan cheese

1. bring a large saucepan of salted water to a boil. add the asparagus; cook over high heat until tender. with a slotted spoon, transfer the asparagus to a plate. add the orzo to the boiling water; cook, stirring occasionally, until al dente, 10 minutes.

2. meanwhile, cut the asparagus into 1-inch lengths. in a medium skillet, melt the butter over high heat. reduce the heat to medium and cook until the butter begins to brown. add the shrimp, season with salt and pepper and cook until pink and curled, about 1 minute per side. with a slotted spoon, add the shrimp to the asparagus. reserve the skillet.

3. drain the orzo, reserving 1/4 cup of the cooking water, then return to the saucepan and stir in the brown butter. set the skillet over high heat and add the stock, scraping up any browned bits stuck to the bottom of the pan. pour the stock and the reserved cooking water into the orzo; cook over moderate heat, stirring, until creamy, 2 minutes. stir in the asparagus and shrimp and cook until heated through.

4. remove from the heat. stir in the parsley and the parmesan. season with salt and pepper.