Amy Riolo: My orzo with lemon, asparagus and artichokes is a classical combination of pasta, citrus and vegetables, which make eating healthy fun.
To start off with, we have a pound of orzo pasta, which I've already cooked until al dente and drained. And now we can add in our vegetables. I'm going to start with the cooked asparagus. You can use frozen asparagus that's thawed and drained but this has been basically blenched until it's just tender.
Next we're going to add in our artichoke hearts. These are canned artichoke hearts that have been drained. Now you can add in the lemon juice. This really brightens that out and helps it to get more of that citrus flavor and next I'm going to add in the olive oil.
Now we can stir everything. We want to get the olive oil in there rather quickly and this just helps so that the pasta doesn't stick together and it gives everything this nice glistening coat and extra flavor. You can use this as a side dish, as a picnic dish or first course. It really works for a lot of different things.
Now I'm going to add in some salt and pepper. Then I'm going to garnish with Romano cheese. You could use parmesan if you like but I like the Romano because it's made with sheep's milk. So it's a little bit tangier, it gives you more flavor and you don't have to use quite as much of it. And then for the final garnish, a little bit of lemon zest.
So, here we have our orzo with lemon asparagus and artichokes, a great weeknight meal that makes eating vegetables fun.