While you are preparing the vegetables, cook the orzo according to package directions.
Orzo with Fresh Corn and Asparagus
(Serves 4)
- 1 16-oz package orzo
- 4 ears of fresh corn
- 1 lb fresh asparagus
- 4 cloves garlic, peeled and sliced
- 6 scallions, thinly sliced.
- 4 Tb olive oil
- 4 Tb butter
- 1 cup fresh basil leaves, slivered
- ½ cup grated Romano cheese
- Salt and pepper to taste
- Zest of 1 lemon
- Juice of 1 lemon
Cut the kernels off of the corn cobs. Cut the asparagus on the bias into half-inch pieces.
In a medium-sized skillet over medium heat, melt the butter. Add the olive oil. Add the garlic slices and the scallions, and sauté for about four minutes until the garlic slices are golden. Add the corn and the asparagus and continue to sauté for an additional three to four minutes until they are just crisp-tender. Add the salt, pepper, lemon juice, and lemon zest, and stir to combine.
Toss the drained orzo with the vegetables. Add the basil leaves and the Romano and toss well.
