Orzo With Asparagus, Artichoke, Tomato And Truffle Oil
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Orzo3 tbsps
Olive Oil1 cup
Balsamic Vinegar1.5 tbsps
Sugar450 g
Asparagus4 tbsps
Garlic (chopped)1 cup
White Wine1 cup
Vegetable Stock1 cup
Grated Parmesan1
SaltDirections:
1
Cook the orzo in boiling salted water until al dente
2
Rinse in cool water and toss in olive oil
3
Set aside
4
In a small sauce pan, cook balsamic vinegar and sugar and reduce it to a syrup consistency
5
Set aside
6
Cut the asparagus tips from the stems
7
Blanch the tips on boiling salted water
8
Set aside
9
Coarsely chop the asparagus stems in a food processor
10
Set aside
11
Put the artichokes on a hot grill and cook until brown
12
Saute butter, garlic, and asparagus in a large pan for 2 minutes
13
Add wine, vegetable stock, and orzo
14
Cook until the pasta is hot and the liquid has been absorbed
15
Saute asparagus tips with butter and salt until hot Toss pasta with tomatoes and Parmesan, arrange asparagus on top of each pasta portion
16
Season with salt and pepper
17
Spoon pasta into 6 portions
18
Drizzle plates with balsamic and truffle oils
19
Place grilled artichoke next to each portion