Creamy Orzo with Asparagus and Parmesan
Try this Creamy Orzo with Asparagus and Parmesan recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- salt & pepper to taste
- 1 tablespoon butter
- 1/4 cup parmesan cheese grated
- 1/2 cup cream
- 1 cup asparagus cut into 1 inch pieces
- 1 cup pasta orzo
- Carbohydrate 71.2787500128379 g
- Cholesterol 654.510000232285 mg
- Fat 211.816625068112 g
- Fiber 2.81399987220764 g
- Protein 23.1884500113444 g
- Saturated Fat 132.531632542371 g
- Serving Size 1 1 Serving (600g)
- Sodium 1637.91450021874 mg
- Sugar 68.4647501406303 g
- Trans Fat 15.0846025035283 g
- Calories 2238 calories
Bring a large saucepan of water (filled about halfway) to a boil over medium heat. Cook the orzo about 5 minutes, add asparagus and continue to cook until both are tender. Drain and return to the pot. Quickly add the parmesan and butter and stir thoroughly allowing both to melt. Slowly add the cream to the mixture while stirring. Continue to add cream until you reach the desired consistency.
