Creamy Lemon Asparagus and Pea Orzo Recipe
This creamy asparagus orzo combines tender asparagus, sautéed leeks, and petite peas with toasted orzo pasta simmered in white wine and broth. Finished with Parmesan, cream, butter, and fresh basil, it’s a comforting, flavorful one-pot dish perfect for spring or any time fresh asparagus is available.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Produce
- 1 bunch of asparagus (about 1 lb.), trimmed or tough ends cut off and peeled
- 1 large leek, halved, white and pale green parts thinly sliced
- 2 garlic cloves, finely chopped
- 1/4 cup thinly sliced fresh basil leaves, plus more for serving
- 1 cup frozen petite peas
Pantry
- 2 Tbsp. plus 1/4 cup extra-virgin olive oil, divided
- Kosher salt
- 1 1/2 cups orzo
- 1/2 cup dry white wine
- 3 cups low-sodium chicken or vegetable broth
- Freshly ground black pepper
Dairy
- 1 oz. Parmesan, finely grated (about 1/2 cup)
- 1/4 cup heavy cream
- 2 Tbsp. unsalted butter
Instructions
- Char the asparagus: In a large Dutch oven or heavy pot over medium-high heat, heat 2 tablespoons of olive oil until very hot. Arrange the trimmed asparagus in an even layer in the pot, cover, and cook for about 4 minutes, turning once halfway through, until the asparagus is crisp-tender and charred in spots. Transfer to a cutting board and season with salt.
- Sauté leeks and toast orzo: Wipe out the pot. Heat the remaining 1/4 cup olive oil over medium-high heat. Add the sliced leeks and a pinch of salt, cooking and stirring until just softened, about 3 minutes. Stir in orzo and chopped garlic; cook while stirring frequently until the orzo is toasted and the garlic fragrant, about 2 minutes. Add the white wine and cook, scraping any browned bits from the bottom, until the wine is fully absorbed, 2 to 3 minutes.
- Simmer orzo: Stir in chicken or vegetable broth, 1/2 teaspoon salt, and a few grinds of black pepper. Bring to a simmer. Reduce heat to low, cover, and cook until orzo is tender, approximately 12 to 15 minutes.
- Prepare asparagus pieces: While the orzo cooks, cut the charred asparagus crosswise into 1-inch pieces.
- Add peas and finish dish: Add frozen petite peas to the orzo mixture, cover, and cook until peas are warmed through, about 2 minutes. Remove pot from heat. Stir in Parmesan, heavy cream, and butter until the butter melts and the mixture is creamy. Fold in the asparagus pieces and sliced fresh basil. Adjust seasoning with salt and pepper to taste. Serve topped with additional basil.
Notes
- You can substitute vegetable broth for a vegetarian option.
- For a dairy-free version, omit the cream, butter, and Parmesan or use dairy-free alternatives.
- Be careful not to overcook the orzo to avoid mushiness; it should be tender but firm to the bite.
- Fresh basil adds brightness—add more at serving time for enhanced flavor.
- Using a heavy pot or Dutch oven helps prevent the orzo from sticking and burning during cooking.
