150g orzo pasta
1 tbsp good olive oil
4 spring onions trimmed and sliced
150g asparagus tips (trimmed weight) cut into 4cm lengths
sea salt and black pepper
75ml white wine
30g freshly grated parmesan plus extra to serve
40g rocket or watercress torn or roughly chopped
- Select a medium-large frying pan with a well-fitting lid.
- Cook the orzo pasta in a pan of boiling salted water for 7-9 minutes until just tender or according to the packet instructions. Drain using a sieve, reserving a small cupful of the cooking water.
- At the same time heat the olive oil in the frying pan over a medium heat, add the spring onions and fry for about 1 minute until softened, stirring frequently. Add the asparagus, season and fry for 1 minute until glossy. Add the wine, cover with a lid and cook over a low heat for 3-5 minutes until the asparagus is just tender.
- Add the drained pasta to the frying pan and scatter over the grated parmesan. Add a drop or two of the reserved cooking water and stir gently over a low heat, gradually adding just enough cooking water until everything is coated in a creamy sauce (rather like a risotto). Stir in the rocket or watercress and turn a few times until the leaves are semi-wilted. Serve with extra parmesan scattered over.