Lemon Infused Orzo With Asparagus




8 oz. uncooked Orzo

1 bunch of Asparagus cut into one inch pieces

2 lemons

1/2 c freshly grated, parmesan cheese

olive oil

freshly, ground sea salt and pepper

Fill a pot with water and to it, add: a quartered lemon, 1 or 2 T of salt and pour in a bit of olive oil. Cover and bring to a boil. Add orzo and cook until tender.

In another, smaller pot filled with water, add a quartered lemon and some salt and olive oil. Bring to a boil and add asparagus. Cook until crisp tender.

Pour cooked orzo into a large serving bowl. Drizzle with a tablespoon or two of olive oil. Grate some salt and pepper over it all and mix. Add cooked asparagus and parmesan cheese and mix together.

Serve at once.


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