Lemon Asparagus Orzo

Ingredients

• 1 cup orzo

• 2 cups asparagus

• 2 cups chicken stock (or 2 cups water and 1.5 tsp bouillon)

• 3 cloves garlic

• 1 shallot

• 1/2 cup white cooking wine

• 1/2 cup half & half

• 1/3 cup shredded parmigiana cheese

• Zest from 1 medium-sized lemon

• 4 tbsp lemon juice

• 2 tbsp avocado oil

• 2 tsp garlic powder

• 2 tsp onion powder

• Salt and pepper to taste

Directions

1. Preheat oven to 425 F.

2. Break stems off of asparagus stalks. Place on a large sheet pan.

3. Drizzle asparagus with remaining tbsp avocado oil, garlic powder, onion powder, and salt and pepper.

4. Roast asparagus at 425 for 12 minutes.

5. Meanwhile, mince garlic and shallot.

6. In a large sauté pan, add minced garlic, shallot, and 1 tbsp avocado oil. Sauté until fragrant on medium low heat (about 5 minutes).

7. Add orzo to pan and toast for 1-2 minutes, stirring frequently.

8. Add white cooking wine and allow to reduce (1-2 minutes).

9. After the wine has reduced, add 2 cups chicken broth (or 2 cups water and 1.5 tsp bouillon powder).

10. Cover sauté pan with a large lid, reduce heat to low, and allow to simmer without stirring for 15 minutes or until most of the liquid has cooked into the orzo.

11. Once asparagus has come out of the oven, chop into 1 inch pieces.

12. After the orzo has cooked, add in half and half, lemon zest, and lemon juice and stir to combine evenly. Allow to simmer for about 2 minutes or until thickened.

13. Fold in chopped asparagus and parmigiana. Cover on low heat for 2-3 minutes.

Makes about 4 servings and will keep in the fridge for 3-4 days. To reheat, microwave for 2 minutes in 30 second intervals, stirring in between.