| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Good chicken broth |
| 2 1/2 |
c |
Water |
| 1 |
lb |
Uncooked orzo |
| 2 |
lb |
Fresh asparagus; cut into 1" lengths |
| 1 |
tb |
Olive oil |
| 3 |
tb |
Unsalted butter; divided |
| 1 |
md |
White onion; finely minced |
| 4 |
sl |
Prosciutto; trimmed of fat and sliced in thin strips , (up to 5) |
| 2 |
tb |
Good grated romano or parmesan |
|
|
Salt (be careful) and pepper; to taste |
INSTRUCTIONS
Ahead of time, sauté the onion in the olive oil and half the butter until
limp, then add asparagus along with 2 T. of the chicken broth, the
prosciutto, and the pepper. Cover and simmer until the asparagus is the
texture you like. Set it aside.
When getting ready to serve, boil the orzo in the 2 1/2 c. water unsalted)
and the broth until done al dente (or softer if you prefer). Drain off the
liquid (I saved mine to use in breads and soups). Toss immediately with the
asparagus mixture, the rest of the butte r and the cheese. Check for salt
but be cautious, as this dish is easily oversalted.
Posted to recipelu-digest Volume 01 Number 495 by James and Susan Kirkland
<kirkland@gj.net> on Jan 11, 1998
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