Recipe courtesy of Jeff Maxell
Show: The Best Of
Episode: Pasta
Save Recipe Print
50 min
20 min
30 min
6 servings



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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Cheesy Orzo

Recipe courtesy of Rachael Ray

Orzo Salad

Recipe courtesy of Giada De Laurentiis

Roasted Shrimp and Orzo

Recipe courtesy of Ina Garten

Greek Lemon Chicken and Orzo Casserole

Recipe courtesy of Jeff Mauro

Creamy Lemon-Pepper Orzo with Grilled Chicken

Recipe courtesy of Food Network Kitchen

Orzo Salad

Recipe courtesy of Trisha Yearwood

Lemon Orzo

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories