One-Pot Lemon Herb Orzo with Asparagus

1.Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.

2.Add the minced shallot and sauté for 2-3 minutes until softened and translucent.

3.Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

4.Stir in the dry orzo pasta, oregano, thyme, salt, and pepper. Toast the orzo for 1 minute, stirring constantly.

5.Pour in the vegetable broth. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 10 minutes, stirring occasionally to prevent sticking.

6.After 10 minutes, uncover the pot. The liquid should be mostly absorbed, and the orzo should be nearly tender. Stir in the cut asparagus pieces.

7.Cover the pot again and continue to simmer for another 3-5 minutes, or until the orzo is al dente and the asparagus is tender-crisp.

8.Remove the pot from the heat. Stir in the lemon zest, fresh lemon juice, chopped parsley, and Parmesan cheese (if using).

9.Taste and adjust seasoning with additional salt and pepper if necessary. Serve immediately while hot.