This is a slight variation on Aly Slagel’s Lemony Orzo with Asparagus and Breadcrumbs. It makes for a quick weeknight meal as well as a perfect contribution to a potluck dinner.
4 thick slices of day-old sourdough bread (or you can use panko)
A splash of olive oil
1 t garlic powder
Pinch of kosher salt
For the asparagus:
1 1/2 pounds asparagus, cleaned and cut into 1 1/2″ pieces
Splash of olive oil
Kosher salt and fresh ground pepper to taste
For the pasta:
2 quarts chicken stock
1 pound orzo
1 pint of cherry tomatoes, halved
3 ounces parmesan, shaved
1 handful of fresh mint, stemmed and torn
1 handful of fresh dill, roughly chopped
For the dressing:
1/4 cup olive oil
Zest and juice of 1 lemon
Kosher salt and fresh ground pepper to taste
Crushed red pepper flakes to taste
Instructions
For the breadcrumbs:
Heat oven to 400 degrees F. Put the bread slices in a food processor and pulse until you have fine crumbs. Turn out onto a sheet pan, spread out evenly, sprinkle with garlic powder and drizzle olive oil toss the crumbs with your hands until they are thoroughly coated.
Bake for approximately 5 minutes, remove from the oven and toss. Return to the oven and check after three minutes. Bake until they are golden brown and crispy. Turn out onto a plate and set aside.
Alternatively, you can toast them in a skillet on the stove. Just stir frequently so they don’t burn.
For the asparagus:
Wipe the breadcrumb sheet pan clean. Add the asparagus to the pan, drizzle with olive oil and toss with your hands. Sprinkle with kosher salt and freshly ground pepper. Roast for 5-7 minutes at 400°F. Remove from oven, toss, and continue roasting until asparagus begins to color. The total roasting time will depend on the thickness of the asparagus.
For the dressing:
In a bowl large enough to accommodate the entire pasta salad, whisk together olive oil and lemon zest, lemon juice and season with kosher salt, freshly ground pepper and crushed red pepper flakes. Set aside.
For the pasta:
Bring chicken stock to a boil in a pot. Add orzo and cook according to package instructions until al dente, usually about 7 – 10 minutes. Drain the orzo and add it to the bowl with the dressing.
Add the roasted asparagus, cherry tomatoes, parmesan cheese, and chopped herbs to the bowl with the orzo and dressing. Toss and adjust seasonings.
Right before serving, transfer to your serving bowl and top with some of the breadcrumbs. Wait until you are ready to serve to add the breadcrumbs so they retain their crunchiness. I like to offer additional breadcrumbs for those who really want a crunch fest.