Description
Spring on a plate. The salted capers, crunchy asparagus and tender orzo soak up all the wonderful brown butter.
Ingredients
Scale
- 1 teaspoon coconut oil or olive oil
- 1 large bunch of asparagus, cleaned and trimmed
- 1/3 cup water
- 1 lemon, sliced thinly
- 4 tablespoons butter
- 2 tablespoons capers, drained and roughly chopped
- 2 tablespoons chives, chopped
- salt and pepper, to taste
- 3 cups orzo, cooked according to package instructions
Instructions
- Heat up a large skillet or cast iron skillet over high heat. Coat the pan with the oil.
- Add in the asparagus in a single layer and add in the 1/3 cup water to the pan. Let cook for 3 minutes or until the water evaporates. Flip them over and turn the heat to medium.
- To add the lemon slices, move some of the asparagus around and over so that you can put the slices down on the pan.
- Let the asparagus cook until they are tender but not over cooked (about 3 more minutes). They should be bright green. Remove from them along with the lemons from the pan.
- Add in the butter to the pan. Swirl around and mix occasionally with a rubber spatula or wooden spoon.
- Place the chopped capers and chives into a small bowl or measuring cup with a spout.
- Continue to occasionally stir the butter. It will become foaming and them gradually turn brown with specks of dark brown (takes about 3-4 minutes). Remove from the heat and pour into the bowl with caper and chives.
- Mix around to combine.
- To assemble. Place the prepared orzo and asparagus on a plate, pour or spoon the brown butter and capers over the top. Sprinkle with salt and pepper.
- Prep Time: 5
- Cook Time: 10
- Category: vegetarian
- Method: stove-top
- Cuisine: vegetarian