Ingredients

The following ingredients have 5 Servings
  • 1 cup orzo pasta
  • 1 cup asparagus (about half of a pound fresh asparagus, chopped)
  • 2 cups mushrooms (about 8 ounces mushrooms, chopped)
  • 1 small onion (diced)
  • 2 tablespoons butter
  • 1/4 cup dry white wine
  • 4 ounces goat cheese
  • 1/2 cup fresh herbs (basil, chives, thyme, etc.)
  • half a lemon
  • salt and pepper

Instruction

  • Cook orzo in boiling salted water a couple minutes less than the package directions so that you end up with slightly al dente pasta. Drain and set aside.
  • Melt butter over medium high heat in stockpot. Saute asparagus, mushrooms, and onion in butter until slightly brown and fragrant, about 10 minutes.s in butter. Deglaze the pan with wine, scraping any bits off the bottom. Remove from heat and toss cooked orzo with goat cheese, fresh herbs, and the squeeze of lemon.
  • Season with salt and pepper, as desired.