Truffled Orzo with Asparagus

Wow, how could this NOT be good? You’ve got heavy cream, cheese, and truffle butter?? This was very good, although it could have used a little more seasoning (had to add some salt and pepper at the end). This is a great side dish, or could even be the main dish! Truffle butter is awesome!

rating: 9

Truffled Orzo with Asparagus
(InStyle, March 2010)

serves 4


1 bunch standard-size asparagus (or broccoli)
1 1/2 cups orzo
2 tbsp extra-virgin olive oil
3 cloves garlic, peeled and sliced
1/2 cup heavy cream
1 tbsp unsalted butter
2 tbsp grated Parmesan cheese
1 tbsp grated pecorino Romano (couldn’t find a vegetarian version, so used more Parmesan)
2 tbsp black truffle butter (found in dairy section)
1 tsp cracked black pepper


1. In a 5-quart pot, bring salted water to a boil.
2. Place washed asparagus in boiling water for 1 minute; remove with tongs and set aside, keeping water boil.
3. Cook orzo in same pot for 7-9 minute; drain in a colander. Set aside.
4. Trim the tough stem ends off asparagus and discard. Cut remaining asparagus into 1/4-inchthick slices and reserve.
5. In a medium pan, heat oil, then saute garlic until golden brown.
6. Add asparagus to pan; add cooked orzo.
7. Continue cooking orzo over low heat and add heavy cream and butter, stirring constantly.
8. Add cheeses and stir until they melt and combine.
9. Stir in truffle butter, salt and pepper. Serve in a bowl family-style; top with more Parmesan if desired.


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One Response to Truffled Orzo with Asparagus

  1. Deena Kakaya says:

    Now that’s hearty and rich x

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