Orzo with Asparagus and Breadcrumbs

I recently saw this recipe highlighted for it's springtime flavors and knew I had to try it. I bought some thin, tender asparagus stalks at my local farmer's market and went to work. This is a very easy recipe that came together quickly. it was easily be adjusted to your liking.

Recipe from New York Times

1 cup dry orzo,

1 pound asparagus, woody ends removed, cut in to 1" or 1/2" long slices (if think, cut them smaller)

5 tablespoons olive oil

3 tablespoons lemon juice (about 1 lemon)

1 teaspoon lemon zest

1/2 cup panko breadcrumbs

1 garlic clove, minced

1/2 cup chopped herbs of choice (dill, parsley, mint, etc...)

1/2 to 1 cup finely grated Parmesan cheese

Bring a pot of salted water to a boil. Add the orzo. When orzo only needs 2 more minutes of cook time, add the asparagus.

While the orzo cook, make the dressing by combining 3 tablespoons of olive oil, the lemon juice and lemon zest in the bottom of your serving bowl. Season with salt and pepper.

Once cooked, drain the orzo and asparagus and add to the bowl of dressing. Toss.

Wipe out your pot and return to medium high heat. Add 2 tablespoons oil. Once warmed, add the breadcrumbs and toast until golden brown, tossing frequently to prevent burning. Mix in the garlic.

Add the Parmesan cheese and herbs to the orzo and mix, adding more cheese if desired. Top with breadcrumbs and enjoy.

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