This recipe is from the post: Orzo with Lemon, Asparagus and Ham
3 Tablespoons of extra virgin olive oil, divided
1 medium onion, peeled and chopped
1 lb. fresh asparagus, end stem trimmed off, then cut into 1 inch pieces
Pinch of Kosher salt and freshly ground black pepper
1/2 lb. (8 oz.) cooked ham cut into 1/2 inch pieces or a combination of ham and prosciutto
1 lb. dried orzo
zest and juice of 1 lemon
Freshly grated Parmigiano Reggiano to serve
Bring a large pot of water to a boil, and add salt according to the package directions for the orzo.
Heat 2 Tablespoons of the olive oil in a large skillet over medium low heat. Add the onion and cook until it is soft and transparent, about 4-5 minutes. Add the asparagus to the onion and season with a tiny pinch of salt and some freshly ground black pepper. Cook for 4 more minutes.
Add the orzo to the pot with the water boiling, and cook according to the package instructions, about 7 minutes to al dente. Add the ham (and prosciutto) to the asparagus and onion mixture, continue to cook until the asparagus is crisp-tender, and the ham is lightly browned. Turn the heat to low.
When the orzo is done, drain the water and then return the pasta to the pot, adding the remaining tablespoon of olive oil and stirring it through to coat. Add the orzo to the vegetable and ham mixture and stir to incorporate. Add the zest and the lemon juice, and season with more freshly ground black pepper, and another pinch of salt if you think it needs it to taste…I usually don’t. Stir to combine and rewarm gently, then turn off the heat and serve the orzo by itself or with a little freshly grated Parmigiano Reggiano. Enjoy.
©2012 Betsy Burts, Bits and Breadcrumbs. All rights reserved.