Asparagus Gremolata with Orzo

Add 2 T of sliced olives or oil-cured sundried tomatoes for a more complex flavor. Or skip the orzo, and serve the aspargus gremolata over couscous or quinoa with lemon wedges.

Ingredients

• 8 oz uncooked orzo pasta
• 2 T olive oil
• ½ yellow onion , diced
• ½ lb asparagus , cut into 2-inch pieces, woody ends discarded
• 1 C curly parsley , washed well, stems removed, and finely chopped
• 3 T fresh mint , finely chopped
• 3 cloves garlic , peeled and minced
• 1 lemon , zest and juice
• pinch crushed red pepper flakes
• pinch eash of salt and ground black pepper
• ½ C shredded Parmesan cheese for garnish

Instructions

1. Cook the orzo according to package directions and drain, reserving ¼ C cooking liquid.
2. While the orzo cooks, heat the oil in a skillet over medium-high heat. Sauté the onion for a few minutes. Add the asparagus and sauté another 3 minutes or until asparagus is just tender. Remove from the heat and add the reserved cooking liquid, parsley, mint, garlic, lemon zest and juice and red pepper flakes. Mix together with the hot orzo. Season with salt and pepper and garnish the individual servings with Parmesan. Serve warm.