Orzo with Asparagus and Burrata – A recipe for a creamy orzo dish with pea sauce, green asparagus, and burrata. This orzo dish is so lovely and incredibly easy to make. The dish is made by blending a green pea sauce consisting of thawed peas, bouillon, sour cream, and garlic. The green sauce is poured into a pot where orzo has cooked with water. It all simmers together into a delicious creamy sauce, and finally, cream is added along with fresh green asparagus.
This is a delightful spring and summer dish, featuring fresh green asparagus. The asparagus stays crisp because it’s only stirred in at the end and not boiled. You can also add fresh green peas to the dish. Try my recipe for pea risotto with lemon oil too.
I now have quite a few recipes using the popular orzo. Orzo is a dried pasta that looks like rice. You can find it in most major supermarkets, usually next to the other pasta varieties. For example, try my recipe for orzo carbonara or my recipe for baked orzo with cream cheese and spinach. Enjoy!
Orzo with asparagus and burrata
Ingredients
Pea sauceInstructions
Pea sauce
Place thawed peas, garlic, crème fraîche, dried chili flakes, and bouillon in a blender. Blend until smooth. Season to taste with salt and pepper.
Orzo with asparagus and burrata
Add water and orzo to a pot or a wide, deep pan and cook the orzo for 10 minutes. Then add the pea sauce and cook for another approx. 20 minutes, or until the orzo is fully cooked. Stir occasionally. Stir in the heavy cream and season with salt and pepper. Remove the pot from the heat.
Rinse the asparagus and snap off the ends. Cut the asparagus into smaller pieces and fold them into the warm orzo. Serve immediately with burrata, olive oil, lemon zest, salt, and pepper. Enjoy!
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