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Spring Orzo with Asparagus, Lemon and Dill

Sylvia Fountaine | Feasting at Home Blog
  • 30 minutes
  • Serves 4

INGREDIENTS

6 oz

orzo

2 tbsp

olive oil

1

shallot- diced

3

garlic cloves- rough chopped

1

extra large bunch asparagus, tough ends removed, cut into 1 inch pieces.

1 cup

snap peas

1 tsp

salt and pepper ( see notes)

2

lemons ( or sub one lemon, with preserved lemon)

1/2 cup

fresh dill

crumbled feta ( optional)