The appearance of piles of asparagus in grocery stores is a sure sign of spring and approaching Easter.
Pasta often overwhelms asparagus, but it’s different with orzo. Evening newspaper
The store again offers snacks and tasty green asparagus. A great favorite and hit pasta during spring and Easter is made from asparagus and orzo.
Parsaorzotto is its developer, a food influencer Mari Moilanen excellent already because the asparagus does not remain a separate part of the pasta. This is exactly what happens with many pastas.
– Instead, the food is one big pan of creamy, melt-in-your-mouth deliciousness, Moilanen assures.
Moilanen states that asparagus pasta is the food of the moment.
– Orzopasta is always juicy.
It is perfect for, for example, the dining table during Easter.
Asparagus Zotto
(for 4 people)
1 onion
2 cloves of garlic
2 tablespoons of olive oil
500 g of orzo pasta
2 dl white wine
about 1 l of chicken stock from the fondue
200 g unflavored cream cheese
50 g of grated parmesan
500 g of asparagus
Juice of 1 lemon
1 1/2 teaspoons salt
a few grinds of black pepper from the grinder
1. Chop the onion and garlic. Grate the parmesan. Chop asparagus.
2. Sauté the onions for a while in olive oil until they soften. Add the orzo to the pan. Stir and add white wine. Add the chicken broth in a few batches while the pasta is cooking.
3. When the pasta is almost cooked, add the asparagus. Add cream cheese to the pasta and mix until smooth. Add Parmesan and lemon juice. Season with salt and black pepper. Offer now.