Asparagus & Leek Lemony Orzo

• total time: 10 minutes

Ingredients

Recipe:

Directions

Cook 2 thinly sliced leeks in oil/butter and salt, until soft. Add in 500g orzo, 4 cups of stock, 4 cloves minced garlic and coriander, and cook for 5 mins, stirring on occasion.

Turn down heat and stir in 1 can of rinsed canned cannellini beans and 1 bunch of asparagus, cut into small pieces. Cook covered for another 5 mins or until the asparagus begins to soften, stirring on occasion.

Remove from heat and stir in the juice and zest of 1 lemon, and fresh parsley before serving.