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
It’s a beautiful day here in the Dutch suburbs — perfect opportunity to enjoy some outdoor eating! I bought gorgeous, bright green asparagus at the market yesterday and decided to use them in this beautiful little lunch. The combination of flavors and textures is really fantastic. Hope you’ll like it as much as we did!