Creamy Orzo with Garlic Butter Asparagus

This Creamy Orzo with Garlic Butter Asparagus is a simple yet elegant dish that’s full of flavor and comfort. The orzo is cooked to a tender, risotto-like texture in a rich, creamy sauce, while the asparagus is sautéed in garlic butter until just crisp-tender. It’s a satisfying meal on its own or a perfect side dish for grilled chicken, shrimp, or salmon.

Why You’ll Love This Recipe

I love this recipe because it’s quick, versatile, and comes together in one pan. The creamy orzo feels indulgent, but it’s made with simple ingredients, and the garlic butter asparagus adds freshness and crunch. Whether I’m looking for a vegetarian dinner or a side to impress guests, this dish always delivers comfort and flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Orzo pasta

• Fresh asparagus, trimmed and cut into 1-inch pieces

• Garlic, minced

• Butter

• Olive oil

• Onion or shallot, finely chopped

• Vegetable or chicken broth

• Heavy cream or half-and-half

• Grated Parmesan cheese

• Salt

• Black pepper

• Lemon juice (optional for brightness)

• Fresh parsley or basil (for garnish)

directions

1. I heat a tablespoon of butter and olive oil in a large skillet over medium heat. I add the garlic and asparagus, cooking for 3–4 minutes until the asparagus is bright green and just tender. I remove it from the pan and set it aside.

2. In the same skillet, I add more butter and sauté the onion or shallot until soft and translucent.

3. I stir in the orzo and toast it for 1–2 minutes to bring out its nutty flavor.

4. I pour in the broth, bring it to a simmer, and cook, stirring often, for 8–10 minutes until the orzo is tender and the liquid mostly absorbed.

5. I lower the heat and stir in the cream, Parmesan, salt, and pepper. I let it simmer gently until the sauce thickens.

6. I return the asparagus to the pan and stir everything together until warmed through.

7. I finish with a squeeze of lemon juice and fresh herbs for a burst of flavor.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and 20 minutes to cook, so it’s ready in around 30 minutes.

Variations

Sometimes I add peas or baby spinach for more greens. I’ve also tossed in grilled chicken, shrimp, or chickpeas for added protein. If I want it lighter, I use whole milk instead of cream. A bit of crumbled goat cheese or feta on top gives it a tangy twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of broth or milk and warm it gently on the stove or in the microwave, stirring occasionally to bring back the creaminess.

FAQs

Can I use another pasta instead of orzo?

Yes, but I prefer orzo for its rice-like texture. Small pasta shapes like ditalini or couscous can also work.

How do I prevent the orzo from sticking?

I stir frequently while it cooks and make sure to use enough liquid. A splash of oil in the broth can help, too.

Can I make this dairy-free?

Yes. I use plant-based cream and dairy-free Parmesan. It still turns out creamy and flavorful.

Is this good for meal prep?

Definitely. It reheats well, and I often pack it for lunch with a protein on the side.

What’s the best way to trim asparagus?

I snap off the woody ends by bending each stalk near the base—it naturally breaks at the right point.

Conclusion

This Creamy Orzo with Garlic Butter Asparagus is a cozy, satisfying dish I love making year-round. It’s easy enough for a weeknight and elegant enough for a dinner party. With creamy texture, vibrant green asparagus, and garlicky depth, it’s a comforting and flavorful recipe I always come back to.

Creamy Orzo with Garlic Butter Asparagus

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

Creamy Orzo with Garlic Butter Asparagus is a comforting and elegant dish that combines tender orzo pasta with crisp-tender asparagus sautéed in garlic butter, all in a creamy Parmesan sauce.

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Ingredients

• 1 cup orzo pasta
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion or 1 shallot, finely chopped
• 2 cups vegetable or chicken broth
• 1/2 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste
• 1 tbsp lemon juice (optional)
• Fresh parsley or basil, chopped (for garnish)

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Instructions

1. Heat 1 tbsp butter and olive oil in a large skillet over medium heat.
2. Add garlic and asparagus; cook for 3–4 minutes until bright green and tender. Remove and set aside.
3. Add remaining butter to the skillet and sauté onion or shallot until translucent.
4. Stir in orzo and toast for 1–2 minutes.
5. Pour in broth, bring to a simmer, and cook for 8–10 minutes, stirring often, until orzo is tender and most of the liquid is absorbed.
6. Lower heat and stir in cream, Parmesan, salt, and pepper. Simmer gently until the sauce thickens.
7. Return asparagus to the pan and stir to combine.
8. Finish with lemon juice and garnish with fresh herbs. Serve warm.

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Notes

• Add peas or spinach for extra greens.
• Top with grilled chicken, shrimp, or chickpeas for added protein.
• Use whole milk instead of cream for a lighter version.
• Add goat cheese or feta for a tangy twist.

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Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 3g
• Sodium: 420mg
• Fat: 20g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 50mg