Fustini's Oils and Vinegars
Lemony Orzo with Asparagus

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Lemony Orzo with Asparagus


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Lemony Orzo with Asparagus



  • Kosher salt and black pepper
  • 1 cup orzo
  • 1 pound asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick)
  • 5 tablespoons Fustini's Gremolata olive oil
  • 1 teaspoon lemon zest
  • 3 tablespoons Fustini's Citrus Oregano balsamic, plus more as needed
  • ½ cup panko or homemade bread crumbs
  • 1 small garlic clove, finely grated
  • ¼ cup finely grated Parmesan, plus more for serving
  • ½ cup fresh dill, mint or parsley leaves (or any combination), torn if large


Adapted from newyorktimes.com


Step 1. 

Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out the pot and reserve the pot.

Step 2. 

In a large bowl, stir together 3 tablespoons olive oil and the lemon zest and balsamic; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.

Step 3. 

In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.  Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.

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