Full of mean, green flavours and with a cheeky twist of orzo rice in place of the classic arborio, our asparagus ‘orzotto’ is full of the joys of spring! And so are we, when we pop a poached Respecftul egg on top to create an easy peasy, creamy sauce that makes this dish next level.
Preparation time
35 minutes
Serves
4
Ingredients
• 1 tablespoon olive oil
• 30g unsalted butter
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 bunches of asparagus, stalks finely chopped and tips reserved
• 300g orzo pasta
• 100ml white wine (optional)
• 1.2 litre vegetable stock, made from 1 stock cube
• 4 Respectful eggs
• 1 lemon, zest and juice
• 75g Parmesan, finely grated
Method
- Heat the oil and half of the butter in a large shallow pan over a medium-low heat. Add the onion and soften for 8 minutes, stirring regularly. Pop in the garlic and asparagus stalks; cook for a further 2 minutes. Stir in the orzo and toast for 1 minute. If using, pour in the white wine and allow to cook away until evaporated.
- Stir in half of the stock, bring to the boil, and then reduce the heat to low and simmer for 10 minutes, stirring regularly. Add a splash more stock if it becomes dry.
- Meanwhile poach the eggs in a saucepan of lightly salted boiling water for 2-3 minutes, until the yolks are runny, and whites are just set. Remove to a plate lined with kitchen paper.
- Stir the asparagus tips through the orzo and cook for 2 minutes. Add another splash of stock, the remaining butter, lemon juice, most of the Parmesan and give it a little stir. Remove from the heat and leave to rest for a couple of minutes.
- Divide the orzo between the plates, top each with a poached egg and finish with the lemon zest, extra Parmesan and a twist of black pepper.
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