Last night I made a quick and delicious vegetarian dinner with orzo (rice-shaped pasta) and baby asparagus. The dish has tons of flavor thanks to the addition of sun-dried tomatoes, feta, caramelized onions and herbes de Provence. And the best part? It makes wonderful leftovers for lunch! Here’s the recipe!
Orzo with Grilled Asparagus, Feta & Sun-Dried Tomatoes
Serves 3
- 350g orzo
- 2 tbsps olive oil
- 3 medium onions, halved and thinly sliced
- 1 1/2 tbsps herbes de Provence
- 200g baby asparagus
- 1 tsp dried garlic
- sea salt and freshly cracked pepper
- 150g feta, crumbled
- 1 tbsp chopped chives
- 100g sun-dried tomatoes (in oil), chopped
Cook the orzo according to the instructions on the packet and allow to cool slightly. Heat the olive oil in a frying pan and gently sauté the onions, seasoning them with the herbes de Provence, for approximately 15 minutes. Grill the asparagus for approx. 3-5 minutes. In a bowl, toss the feta, chopped chives, sun-dried tomatoes and roasted asparagus. Add the orzo and caramelized onions. Season with salt and pepper and toss again. Serve