Recipe courtesy of Jeff Maxell
Show: The Best Of
Episode: Pasta
Total:
50 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Cook the orzo in boiling salted water until al dente. Rinse in cool water and toss in olive oil. Set aside.

In a small sauce pan, cook balsamic vinegar and sugar and reduce it to a syrup consistency. Set aside. Cut the asparagus tips from the stems. Blanch the tips on boiling salted water. Set aside. Coarsely chop the asparagus stems in a food processor. Set aside. Put the artichokes on a hot grill and cook until brown. Saute butter, garlic, and asparagus in a large pan for 2 minutes. Add wine, vegetable stock, and orzo.

Cook until the pasta is hot and the liquid has been absorbed. Saute asparagus tips with butter and salt until hot Toss pasta with tomatoes and Parmesan, arrange asparagus on top of each pasta portion. Season with salt and pepper. Spoon pasta into 6 portions. Drizzle plates with balsamic and truffle oils. Place grilled artichoke next to each portion.

IDEAS YOU'LL LOVE

Roasted Shrimp and Orzo

Recipe courtesy of Ina Garten

Orzo Risotto

Recipe courtesy of Michele Urvater

Creamy Orzo

Recipe courtesy of Giada De Laurentiis

Cheesy Orzo

Recipe courtesy of Rachael Ray

Orzo Salad

Recipe courtesy of Mary Nolan

Primavera Orzo

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking