Orzo with Lemon, Asparagus and Garlicky Panko

Step 1: Add orzo to a pot of boiling, salted water. Cook until al dente. Drain.

Step 2: While orzo cooks, saute asparagus in 1 tablespoon of the olive oil and one clove of the minced garlic for two minutes. Remove from heat and set aside. Reserve the pan for making the toasted crumbs.

Step 3: Also while orzo cooks, make the dressing. Add 3 tablespoons of the olive oil to a large bowl. Stir in the lemon zest and lemon juice. Season to taste with salt and pepper.

Step 4: When orzo is done and drained, add it and the sauteed asparagus to the dressing. Toss to coat. Set aside.

Step 5: In the reserved pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the panko and stir until golden brown. This will take 3-5 minutes. Remove from heat and stir in the 2 remaining cloves of finely minced garlic. Season to taste with salt and pepper.

Step 6: Stir the Parmesan cheese and mint (or dill or parsley) into the orzo. Taste and adjust seasoning to taste with salt, pepper, and additional lemon juice if needed.

Step 7: Pour into a serving dish and top with the toasted panko. Sprinkle more Parmesan over the top, if you'd like. This can be served warm or at room temp.