Creamy Asparagus Orzo

by Erica Dinho on October 5, 2009

asparagus orzoI love risotto but sometimes I don’t have the patience to stand in front of the stove stirring for such a long time, as is required, which is why I created this recipe. This week I was craving asparagus risotto, but I was too hungry to wait for a risotto to be cooked, so I used orzo pasta instead. It was easy and absolutely delicious. Here it is, Asparagus Orzo, and of course I made it vegetarian so my husband could eat it too and he just loved it.



  • 1 pound thin asparagus, washed and trimmed
  • 1 pound orzo pasta
  • 1 tablespoon olive oil
  • Salt to taste
  • 2 garlic cloves
  • ½ cup heavy cream
  • ½ cup grated parmesan cheese, plus extra for serving
  • Ground black pepper


  1. In a medium pot, bring water to a boil. Add the asparagus and salt. Cook the asparagus for 1 minute. Drain the asparagus and save the cooking water for later use.
  2. Bring a large saucepan of lightly salted water and the reserved asparagus water to a boil. Add the orzo and cook until tender, but still firm to the bite. Drain the pasta.
  3. Cut the asparagus into 1 ½ inches piece and add to the blender and save the tips for later use.
  4. Add the garlic cloves, heavy cream, salt and pepper to the blender and blend until smooth.
  5. In a saucepan add the orzo, asparagus mixture and parmesan cheese. Stir and cook for about 2 minutes. Add the asparagus tips, stir gently and serve warm with parmesan cheese on top.
If you like this page, you can say thanks by sharing it :-)

{ 13 comments… read them below or add one }

1 Sarah Naveen October 5, 2009 at 8:46 AM

Hey Erica!!!
New page looks good!!!
I have never tried this..but sounds gr8 and looks yummy!!!


2 Erica October 5, 2009 at 9:21 AM

Thank you Sarah!


3 Taste Traveller October 5, 2009 at 9:33 AM

That’s really smart – I think orzo tastes better than rice anyway. I’m sure your husband liked it – who wouldn’t? :D


4 Diana October 5, 2009 at 10:16 AM

Love orzo! I’ll have to try this. Looks so pretty with that deep green color to! By the way.. I left you a little something on my blog ;)


5 Erica October 5, 2009 at 10:27 AM

Thank you Diana! I truly appreciate it :)


6 Natasha - 5 Star Foodie October 5, 2009 at 12:32 PM

I love the gorgeous green color of this orzo, definitely a must try recipe!


7 Kim October 5, 2009 at 1:22 PM

oh yum – cream, cheese and pasta. it sounds divine!


8 Atreyee October 5, 2009 at 3:58 PM

Hi Erica,
I finally could get to your blogpost. Rebecca has been talking about you for a long time and just the title wanted me to be here. And its great!! I love all your recipes..I read 6 or 7. And your writing style is fantastic.
This one is just one in which I am making a comment. I plan on making a few…and will leave my feedback as I work my way through some of it

good going!



9 Joy October 5, 2009 at 6:52 PM

What a glorious colour! And Yum!


10 Sophie October 6, 2009 at 7:30 AM

What a great alternative for the risotto!! MMMMMMM,…lovely green coloured goodness!!


11 Oysterculture October 6, 2009 at 3:32 PM

Wow – asparagus and orzo – 2 favorites in one recipe – this is cool


12 Erica October 7, 2009 at 6:17 PM

Thank you all for visiting and taking the time to leave a comment!!!!


13 Tiffany November 27, 2011 at 4:33 PM

Am I missing something??? What is the olive oil for? Its not in the recipie instructions but on the ingredients list…


Leave a Comment

9 + = 17


Previous post:

Next post: