Lemon Orzo With Spring Greens

• portions: 4

Ingrédients

1 cup orzo

1 lb asparagus, thinly sliced on a diagonal

5 tbsp extra virgin olive oil

1 lemon to yield 1 tsp lemon zest plus 3 tbsp lemon juice, plus more as needed

1/2 cup breadcrumbs

1 small garlic clove, grated

1/4 cup finely grated parmesan

1/2 cup fresh dill, parsley or mint leaves, or any combination

Instructions

Bring a medium pan of salted water to the boil. Add the orzo and cook until al dente according to pack instructions. Two minutes before the orzo is done, add the asparagus. Drain, wipe out and reserve the pot.

Meanwhile in a large bowl whisk together 3 tbsp olive oil, the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the breadcrumbs.

In the reserved pot, heat the remaining 2 tbsp oil over a medium heat. Add the breadcrumbs and cook, stirring, until golden brown. Remove from the heat and stir in the garlic and salt and pepper.

Stir the Parmesan and herbs into the orzo. Season, add additional lemon if desired, top with breadcrumbs and extra Parmesan and serve.