Asparagus and Orzo
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Credit: Wayne Samiere, Founder/President/CEO, Honolulu Fish Company, Honolulu
The National Culinary Review, May 2012
Ingredients
4 oz. uncooked orzo
2½ cups water
1 t. salt
1 lb. asparagus spears
Instructions
Method: Cook orzo in medium saucepan to package directions. Pour water into bottom half of steamer pan; add salt. Bring to a boil. Rinse asparagus; pat dry. Trim dry ends; cut spears in half lengthwise. Put asparagus in top half of steamer pan; cover. Steam 5-10 minutes, or until tender.
Yield
4 servings
Tags
Pasta, Side, The National Culinary Review
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