1. Make the Orzo

Drizzle a bit of oil into a large skillet. Then, add your orzo and let it toast over medium heat until the pasta is nice and golden brown. Then, deglaze with broth. 

Pour in enough so the pasta is completely covered. Let the broth simmer, then turn down the heat and cook for 15 minutes or until the liquid is absorbed. You may need to repeat this step until the pasta is al dente.

Once the orzo is ready, set it aside.

2. Cook the Asparagus

Season the asparagus with olive oil, salt, and pepper. Then using the sous vide method, seal the veggie in a sous vide bag and cook it at 180°F for 6 minutes.

3. Saute the Shallots 

Add oil, shallots, and garlic to a skillet and saute until golden and fragrant. 

4. Mix it All Up

Add the cooked asparagus, lemon zest, and orzo. Season with salt and pepper, mix well, and remove from heat. 

5. Make the Vinaigrette

In a small bowl, add olive oil, lemon juice, vinegar, salt and pepper. Then, whisk until all the ingredients are emulsified.

6. Top & Serve

Top the orzo with your lemon oil vinaigrette, some crumbled feta, and dill. And, it’s ready! Enjoy your Lemon & Asparagus Orzo warm or chilled!