Orzo with Asparagus and Parmesan
Take advantage of spring-time asparagus by making this wonderful orzo with asparagus and Parmesan. Toss in some salty prosciutto, and this quick dish becomes a well-rounded meal.
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I could eat orzo from now until the end of time and even beyond if I can figure out a way. This rice-shaped pasta is as versatile as it is delicious, and I love using it for non-sauce pasta dishes. I was inspired to make this orzo with asparagus and Parmesan from a recipe created by Nancy Fuller some years ago.
It’s a delightful, risotto-like dish where you cook the orzo in a mixture of broth and water and finish it with Parmesan, some butter, and lots of arugula. My variation replaces the arugula with asparagus (hello spring!) and prosciutto. I also replace the red onion with shallot and omit the water for an all-broth base.
I love the original Fuller recipe, and this orzo with asparagus and Parmesan is just as creamy and satisfying. It’s also simple to make, and the salty prosciutto works nicely with the slightly sweet, grassy flavor of the asparagus.
If you have enough chicken broth and white wine remaining from this recipe, use them for this fragrant shrimp and garlic-shallot rice.
Why You’ll Love This Orzo with Asparagus and Parmesan
- Everything cooks in one pan: What’s better than cooking the supporting ingredients and the pasta in one pan?
- Veggie haters might like it: With prosciutto and lots of cheese, some veggie-averse people might not mind that pesky asparagus.
- It comes together quickly: You can get this recipe on the table in under an hour and even 45 minutes if you’re faster with a kitchen knife than I am.
Ingredients You’ll Need
- Extra Virgin Olive Oil: I recommend always keeping EVOO on hand, if you don’t already!
- Fresh Asparagus: Preferably the tips only (most tender). Don’t use canned asparagus (too chewy).
- Fresh Garlic: This, along with the shallot, help give this dish lots of flavor.
- Shallot: You can use a red onion instead, but I highly recommend a shallot.
- Orzo: Any super small pasta is fine (e.g., pastina, stars), but orzo is best.
- White Wine: You can skip the wine if you don’t have it, but it does add a distinctive flavor.
- Low-Sodium Chicken Broth: Chicken stock is OK, too. So is low-sodium vegetable broth/stock.
- Prosciutto: You can use boiled ham if you like, but prosciutto is preferable.
- Pecorino Romano: Any Parmesan you like is OK. You can also use Parmigiano Reggiano.
- Unsalted Butter: Salted butter is fine, but you may want to decrease the amount of added salt.
See the recipe card below for more information on ingredients and quantities.
How to Make Orzo with Asparagus and Parmesan
- Cook the veggies: Cook the asparagus in a pan with the olive oil for 2 to 3 minutes. Transfer it to a plate. Add the garlic and shallot and cook for 1 to 2 minutes.
- Toast the orzo: Toast the orzo in the same pan for about 30 seconds.
- Pour in the liquids: Add the wine and simmer for 1 minute. Add the broth, bring to a boil, then simmer until the orzo fully cooks, about 20 minutes.
- Finish: Stir in the asparagus, torn prosciutto, Pecorino Romano, and butter.
Pro Tips
Use only the asparagus tips: These are the most tender, but feel free to use the whole stalk if you like. You can also cut the asparagus into smaller pieces than what the recipe states.
Save time by prepping the asparagus, garlic, shallot, and prosciutto beforehand: Rinse and cut the asparagus, mince the garlic and shallot, slice the prosciutto, and store everything in the fridge until you’re ready to cook.
Suggestions for Variations and Substitutions
- Replace the asparagus with peas.
- Garnish the orzo with fresh herbs like parsley or basil.
- Crisp up the prosciutto first, if you want some crunch.
- Use jamón (Spanish ham) instead.
Recipe FAQs
Prosciutto is an Italian salt-cured ham. If you live in the United States, the most common types of prosciutto sold in markets are prosciutto crudo and Prosciutto di Parma, which can only be produced in the Parma region of Italy. Any type of prosciutto will work in this recipe.
You can, but I don’t recommend it because water doesn’t contribute any flavor. At the very least, use an equal ratio of broth to water. For this recipe, that comes to 1 and 1/4 cups chicken broth and 1 and 1/4 cups water, assuming you’re not doubling it.
Storage
Refrigerator
Store the orzo in an airtight container in the refrigerator and consume within 3 days.
Freezer
I don’t recommend freezing most pasta, including this one. It’s best eaten fresh or leftover from the fridge.
Reheat
If you have leftover broth on hand, use some to moisten the orzo before reheating it. Reheat in the oven at 350F, covered, until heated through. You can also microwave it in a microwave-safe bowl.
More Pasta Recipes
- Linguine aglio e olio with roasted garlic
- Linguine with clams, anchovies, and breadcrumbs
- Pasta with peas in red sauce
If you love this recipe, I’d appreciate it if you could take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Orzo with Asparagus and Parmesan
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cups asparagus, chopped into 1 and ½" pieces
- 1 garlic clove, minced
- 1 shallot, diced
- 1 and ½ cups orzo
- ¼ cup dry white wine (Note 1)
- 2 and ½ cups low-sodium chicken broth or stock (Note 2)
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 4 slices prosciutto, torn or sliced into small pieces
- ¼ cup Pecorino Romano (Note 3)
- 1 tablespoon unsalted butter
Instructions
- Heat the extra virgin olive oil in a large pan over medium heat. 2 tablespoons extra virgin olive oil
- Add the asparagus and cook for 2 to 3 minutes until they turn bright green. Transfer them to a plate.2 cups asparagus, chopped
- Add the minced garlic clove and minced shallot and cook for 1 to 2 minutes until soft and translucent. 1 garlic clove, minced; 1 shallot, diced
- Add the orzo and toast it for 30 seconds. 1 and ½ cups orzo
- Add the white wine and simmer for 1 minute to cook off the alcohol. ¼ cup dry white wine
- Pour in the chicken broth and sprinkle in the kosher salt and some ground black pepper. 2 and ½ cups low-sodium chicken broth, ½ teaspoon kosher salt, freshly ground black pepper
- Bring the broth to a boil, then lower the heat to reduce to a simmer. Cook, uncovered, until the orzo is tender, about 20 minutes, stirring occasionally so the pasta doesn't stick to the bottom of the pan.
- Stir in the torn prosciutto, Pecorino Romano, and unsalted butter. 4 slices torn prosciutto, ¼ cups Pecorino Romano, 1 tablespoon unsalted butter
- Mix everything into the orzo until the butter melts and all ingredients are well incorporated. Taste to see if there is enough salt, and add more if needed. Serve and top with more Pecorino and ground black pepper, if desired. Enjoy!
