Creamy Orzo with Asparagus & Tomato
A New Twist on a Old Favorite1 cup orzo
2 splashes olive oil
1.5 tsp of crushed garlic
1.5 cups of chicken broth/ bullion or veg'n alternative
1 packet of Knorr Alfredo (i know, i know something processed)
1 cup of heavy whipping cream- or - 1.5 cups milk
Bunch of asparagus
1 tomato or 2 romas
1 tsp parsley
1 tsp sea salt or Himalayan salt
Several spins on the pepper grinder
2 dashes of garlic powder
In a deep pan heat up the oil on my favorite stove number, 4, with the garlic in it. Start a pot of the asparagus in the bullion liquid. When the garlic starts sizzlin' dump in the orzo. Stir around so it browns a little and absorbs the delicious garlic oil.
Then scoop some of the chicken bullion liquid off and pour into the pan with orzo. It will hiss and belch a great big sizzle steam cloud. That means you're doing it right. Keep slowly adding the chicken liquid to it. Stirring around.
While this is absorbing liquid, start the pot of alfredo. Heat the milk/cream and powder. Make sure to stir well because these sauces have the tendency to burn quickly to the bottom of the pot. You really need a third arm at this point.
Pour in the asparagus and chicken liquid. The orzo will keep cooking. If at any point the pan looks too liquidy, spoon off the liquid. When it has reduced down to your liking, pour the alfredo over the orzo & asparagus.Add the listed spices. Stir around well. Taste, if you want more salt or more pepper or spices-now's your chance. Reduce heat. Add the diced tomato. Stir gently, the tomato will become softer. At this point remove from heat and pour into a serving dish. Now pour yourself a nice beverage-you deserve it.