Roasted Asparagus Lemon Orzo

This dish SCREAMS Spring! This would be a great addition to your Easter table! The bright lemon flavor with roasted asparagus and goat cheese, oh ya!  If you don’t like lemon, this dish is definitely not for you. The fresh lemon juice really comes through. We enjoyed this with grilled chicken but I will be making this all through Spring! This is great made ahead.  Just be sure to add the goat cheese just before serving.

INGREDIENTS

DRESSING
3 lemons total
Zest of two lemons
1/2 cup lemon juice (I needed three lemons to get 1/2 cup)
3 garlic gloves, finely minced
Salt to taste
Pepper to taste
1/2 cup extra virgin olive oil

FOR THE ORZO
1 pound thin asparagus, trimmed and sliced into bite size pieces
Salt
Pepper
Drizzle of olive oil
4 cups chicken stock
16 ounce box of orzo pasta
Goat cheese to taste

DIRECTIONS
For the dressing- add the zest of two lemons, 1/2 cup lemon juice, garlic, salt, pepper in a bowl. Whisk in the olive oil. Set aside.

For the asparagus- clean and trim your asparagus stalks and cut them into bite size pieces. Place your asparagus on a baking sheet, add salt, pepper and a drizzle of olive oil and combine well coating the asparagus pieces. Place the baking sheet in the oven on the top shelf of the oven leaving the oven door slightly ajar. Roast the asparagus for about 5-7 minutes stirring occasionally just until the asparagus is crispy and slightly charred. Remove from oven and set aside.

For the orzo- Place the chicken stock in a pot and bring to a boil. Add orzo pasta and cook until tender about ten minutes. Drain the orzo, add the orzo to a heat resistant bowl, add the asparagus and the dressing, mix well. Cool to room temp. If serving right away add the desired amount of goat cheese. If serving later add goat cheese just before serving. Refrigerate until serving. Garnish with lemon if desired.

Enjoy!