Mushroom & Asparagus Orzo
Written by: Rachel Phipps & Angela Dye
This vibrant spring dish is the result of a delicious collaboration with one of our brilliant regulars, Angela, who answered our recent call-out for our community's favourite asparagus recipes. With asparagus at its seasonal peak, she's paired the tender green spears from Sevenscore Farm in Ramsgate with earthy mushrooms, creamy orzo, and a zesty lemon and hazelnut crumb for crunch. It’s fresh, comforting, and exactly what we want to eat right now.
Instructions
Melt the butter in a medium, lidded saucepan set over a medium heat. Peel and roughly chop the mushrooms before cooking them with a generous pinch of salt for 6-8 minutes until coloured and slightly soft.
Meanwhile, slice the asparagus on a slight bias, before stirring them into the mushrooms along with the orzo. Stir until the orzo is glossy with the butter from the mushrooms.
Add 450ml of boiling water straight from the kettle and raise the heat to high. Once the water is boiling, reduce the heat to medium, again and cook for 8-9 minutes with the lid on until the liquid is absorbed and the orzo is just tender.
Leave the orzo to rest with the lid on for 5 minutes whilst you toast the panko breadcrumbs in the lemon infused rapeseed oil over a high heat. Stir in the parmesan, hazelnuts and lemon zest once removed from the heat.
Stir the creme fraiche and the herbs into the orzo and check to see if it needs any more salt.
Serve the orzo in warm bowls topped with the lemon hazelnut crumb.
Ingredients
Available in store
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For the Mushroom & Asparagus Orzo
- - 25g oak smoked garlic butter
- - 6 chestnut mushrooms
- - sea salt
- - 6 asparagus spears
- - 200g orzo
- - 2 tbsp creme fraiche
- - handful roughly chopped soft herbs
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For the Lemon & Hazelnut Crumb
- - 1 tbsp lemon infused rapeseed oil
- - 20g panko breadcrumbs
- - 2 tbsp grated parmesan
- - 1 tbsp roughly chopped toasted hazelnuts
- - zest 1/2 lemon