Sunday, April 4, 2010

Orzo with Prosciutto and Asparagus

Orzo with Prosciutto and Asparagus

This is a great side dish.  We served it today with grilled butterflied leg of lamb, but it also works well with beef tenderloin or filets.  The timing of the dish works out well for entertaining.  And it requires only one pan.  While Tom grills, I make this dish on the stovetop.  Guests love it.   


Orzo with Prosciutto and Asparagus
adapted from Bon Appetit, April, 2003

Serves 6 - 8

2 T.  butter
4 ounces cubed prosciutto
1 1/4 cups orzo (about 8 ounces)
3 c. low-salt chicken broth
2 pounds slender asparagus, trimmed, cut into 1/2 inch pieces
1/4 c. grated Parmesan cheese

On medium-high heat,  add prosciutto and saute until almost crisp, remove with a slotted spatula, transfer to paper towels to drain.  Melt 2 T. butter in the same skillet over high heat.  Add orzo; stir 1 minute.  Add broth, bring to boil.  Reduce heat to medium-low, cover, and simmer until orzo egins to soften, stirring occasionally, about 8 minutes.  Add asaparagus; cover and simmer until tender, about 5 minutes.  Uncover; simmer until almost all of the liquid is absorbed, about 1 minute.  Remove from heat.  Mix in prosciutto and 1/4 cup grated Parmesan cheese.  Season to taste with salt and pepper.

2 comments:

  1. Made this last night with dinner, it was amazing! Great recipe and pretty simple for a non-cook like me!

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  2. I'm going to try this tonight! I'm excited!

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