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Lemon and asparagus orzo with hot smoked salmon
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2 tbsp olive oil
1 echalion shallot, finely chopped
2 cloves garlic, finely chopped
750ml chicken or vegetable stock
Knob of butter
400g asparagus, trimmed and cut into 4cm lengths
1 lemon, zest and juice
30g freshly grated Parmigiano Reggiano, plus extra to serve
150g pack hot smoked Scottish salmon slices, flaked into small pieces
1. Heat 1 tbsp of olive oil in a large pan and gently cook the shallot and half the garlic for 5 minutes until softened and golden. Add the stock, bring to the boil and add the orzo, simmer for 10-12 minutes, stirring regularly until the pasta is tender and the stock absorbed – add a splash of water if needed.
2. Meanwhile, heat the butter and remaining 1 tbsp oil in a large frying pan and gently cook the asparagus with the remaining garlic for 5-8 minutes, shaking the pan regularly until the asparagus is tender.
3. Stir the asparagus, cheese, lemon zest and juice into the orzo. Quickly spoon into bowls and scatter over the flaked salmon, a little extra cheese and a good grinding of black pepper.
Typical values per serving:
Good Health - High in Omega 3
This recipe was first published in May 2021.