0
(0)
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 T Olive oil
3 T Unsalted butter, divided
1 White onion, finely minced
4 Prosciutto, trimmed of fat
and sliced in thin strips
up to 5
2 T 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

A Message from our Provider:

“Jesus, what happened to your hands?#Little girl”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 496
Calories From Fat: 155
Total Fat: 17.6g
Cholesterol: 40.2mg
Sodium: 872mg
Potassium: 422.5mg
Carbohydrates: 61.4g
Fiber: 3.4g
Sugar: <1g
Protein: 23.4g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?