Asparagus and truffle oil are a great combination. So is asparagus and lemon. So for this recipe, I tossed roasted asparagus tips flavored with fresh lemon juice with cooked orzo and a mixture of creme fraiche dotted with white truffle oil. A lovely springtime dish that would also work well with roasted haricots verts or even zucchini rounds.
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Orzo with Lemony Asparagus & Truffled Crème Fraîche
Ingredients:
- 1 lb. thick asparagus, woody ends trimmed, rest cut into 1 1/2-inch pieces
- olive oil
- crushed red pepper flakes
- 1 large lemon
- salt and pepper
- 8 oz. orzo pasta, cooked to al dente
- 1/2 cup creme fraiche
- 2 teaspoons truffle oil
Directions:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment or foil and place the prepped asparagus in a single layer on the baking sheet. Toss with 1 tablespoon of olive oil, a pinch of crushed red pepper flakes, and ½ teaspoon of salt and a big grinding of pepper. Roast for 15-18 minutes or until tender yet still a touch crunchy. Squeeze with the juice of ½ a lemon once the asparagus come out of the oven.
- Toss the cooked orzo along with the cooked asparagus. Add in the truffle oil and crème fraiche, toss till combined and served with lemon wedges. Adjust seasonings if necessary.
Tagged: asparagus, creme fraiche, lemon, lemons, orzo, pasta, roasted asparagus, roasted vegetables, side dish, truffle oil, truffles, vegetarian
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