6 oz of orzo cooked per instructions
6 asparagus spears chopped into thirds
1 tbsp olive oil
2 cloves of garlic minced
Handful of grape tomatoes sliced in half lengthwise
Zest and juice from half a lemon
Sea salt and freshly cracked pepper to taste
1 tbsp fresh parsley chopped
Boil a pot of salted water over high heat. Add the orzo and cook per instructions. Add the chopped asparagus to the boiling water/orzo 2 minutes before the orzo finishes cooking. Drain the orzo and asparagus, reserving 1/4 cup of the cooking liquid.
Heat the olive oil in a skillet over medium heat. Add the garlic and cook, stirring constantly, for 1 minute. Add the orzo and asparagus to the skillet then toss to coat evenly.
Add the lemon juice, zest, tomatoes, sea salt, and freshly cracked pepper, to taste then gently mix until well combined. Add some reserved cooking liquid if needed. Place into a serving dish then top with freshly chopped parsley and Parmesan if desired. Enjoy.