This easy seasonal recipe highlights the simple yet delicious flavor of Organic White Orzo. Brown butter adds a deep, rich flavor which complements the bright flavors of asparagus and tomato.

Prep time: 10 min

Cook time: 15 min

Total time: 25 min

Organic Orzo with Asparagus and Tomatoes
Copyright Recipe © 2019 Woodland Foods


  • 2/3 Cup Organic Orzo

  • 3 Cups Water

  • 1 Green Asparagus Bunch

  • 2/3 Cup Teardrop Tomatoes, washed, halved

  • 6 Quarts Water

  • 1 Small Roma Tomato, slice in wedges

  • 3 1/2 Tablespoons Lemon Juice

  • 1 1/2 Tablespoons Kosher Salt

  • 1/2 Pound Unsalted Butter

  • 2/3 Cup Grated Parmesan

  • 1 Teaspoon Fresh Ground Pepper


  1. Cut or break the ends off the asparagus. If using large or jumbo asparagus, peel the fibrous outside layer carefully.

  2. Bring the 3 cups of water to a boil and add a pinch of salt. Add the orzo and cook for 10 minutes, or until al dente. Drain and keep aside.

  3. Bring 6 cups of water to a boil, add the kosher salt. Blanch the green asparagus until it is al dente. Cool to room temp. Reserve the cooking water in the same pot.

  4. In a medium pot on low heat, add all the butter. Cook, swirling often until a golden brown color and nutty flavor is achieved. Add the lemon juice and cooked orzo to to the butter and stir to coat.

  5. Arrange the asparagus on a platter, scatter teardrop tomatoes and halved Roma tomatoes around this. Spoon the orzo mix over this. Sprinkle liberally with parmesan cheese and a light sprinkle of fresh ground black pepper.