Creamy Spring Orzo with Wild Garlic and Asparagus

As the first green shoots of spring appear, our kitchens begin to crave lighter, brighter flavors. March is a wonderful month for seasonal produce, and this recipe for Creamy Spring Orzo celebrates two of its brightest stars: delicate asparagus and the elusive, fragrant wild garlic. This dish brings together the best of the season in an elegant yet simple meal that feels special enough for a weekend but is quick enough for a weeknight. We’ll show you how to transform simple, fresh ingredients into a truly impressive and comforting dinner.

Planning your weekly meals around seasonal ingredients is a fantastic way to keep your cooking exciting and your shopping list trim. You can easily add the ingredients for this dish to your favorite shopping list app to stay organized.

Ingredients

• 1 tbsp Olive Oil
• 1 bunch Asparagus (about 250g), trimmed and cut into 1-inch pieces
• 2 cloves Garlic, minced
• 1 1/2 cups (300g) Orzo pasta
• 4 cups (1L) Vegetable Broth, warm
• 1/2 cup (120ml) Heavy Cream
• 1 cup (100g) freshly grated Parmesan cheese, plus more for serving
• 1 large handful Wild Garlic leaves, roughly chopped
• 1 Lemon, zest and juice
• Salt and freshly ground Black Pepper to taste

Instructions

1. Heat the olive oil in a large skillet or pot over medium-high heat. Add the asparagus pieces and cook for 3-4 minutes, until tender-crisp. Remove from the skillet and set aside.
2. In the same skillet, add the orzo pasta. Toast for 1-2 minutes, stirring constantly, until it smells nutty and is lightly golden.
3. Pour in the warm vegetable broth. Bring to a simmer, then reduce the heat to medium-low. Cook, stirring occasionally, for 10-12 minutes, or until the orzo is al dente and has absorbed most of the liquid. It should have a risotto-like consistency.
4. Remove the skillet from the heat. Stir in the heavy cream, grated Parmesan cheese, chopped wild garlic, and lemon zest. The residual heat will wilt the wild garlic perfectly.
5. Gently fold the cooked asparagus back into the orzo. Squeeze in the juice of half a lemon, then season with salt and pepper to your liking.
6. Serve immediately in warm bowls, topped with an extra sprinkle of Parmesan cheese and a final twist of black pepper.

Nutrition Information

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