Orzo with Roasted Lemon, Asparagus, and Egg Recipe

"This is a recipe a good friend of mine makes all the time. Now, she grew up in a small village in Italy, and this was something her family made quite often. This, along with salad and crusty bread was served as the main course for dinner. This is just absolutely delicious; and makes a fantastic light dinner. But, DO NOT forget the roasted lemon - that is really the star of the dish. My friends Mom only made it with spaghetti ... which is also good. But, my friend and I also prefer the orzo. That is strictly up to you. Also, I love the sharpness of the Pecorino Romano, but Parmesan will work just as well."

Step by Step Method

Step 1

Asparagus and Lemons ... Add the asparagus to a sheet pan lined with parchment paper or foil. Drizzle with olive oil, and season with salt and pepper. Using your hands, lightly toss the asparagus so it is all coated with the oil and seasoning. Spread them out and make sure that the asparagus does not overlap and top one another. Add the lemon halves, cut side down at the end of the pan. They do not need any seasoning or oil. We are just cooking them together. Cook in a 400 degree oven for 10-15 minutes until tender; but still firm. The lemons should be soft, and lightly golden brown. Half way during cooking, check both the asparagus and lemon to see if they need to be flipped. Also, the cooking time on the asparagus can vary due to the thickness.

Step 2

Step 3

Once the asparagus and lemons are done; remove the lemons to a plate and set to the side. As for the asparagus; remove from the oven and cover with foil to keep warm until ready to plate.

Step 4

Step 5

Orzo ... As the asparagus and lemons roast; cook the orzo according to package directions in plenty of salted water. As soon as the orzo is done, squeeze 1 of the lemons (2 halves) in the orzo, along with the olive oil, and season with salt and pepper; toss to combine. I reserve the other lemon for garnish. Cover the orzo as you finish the eggs.

Step 6

Step 7

Eggs ... Spray a medium size saute pan (non-stick preferred) with a nonstick spray on medium heat. Then add the eggs (slowly); and, as soon as the whites are lightly set - add about 1/4 cup water, maybe 1/3 cup to the pan. Just enough to lightly cover the bottom, but not cover the whites. This will help the eggs steam and become very soft, tender, and not brown as they cook. Reduce the heat to medium low, cover, and cook 4-7 minutes until the eggs are done to your liking. I like the yolks set/but runny, NOT firm. I also want all the whites, cooked (not raw).

Step 8

Step 9

Serve ... Finish the orzo by adding the fresh basil. Plate the orzo, top with asparagus spears, squeeze a little extra lemon on top; and, finish with a warm egg. Garnish with grated cheese. ENJOY! I can't say this is classic Italian - but, it's definitely good. And it is a nice vegetarian dinner, made with fresh ingredients. ENJOY!