Color, texture and great flavor are all essential to an
enjoyable meal, but when it comes to side dishes, they’re often
uninspired. To remedy this, I created a tasty accompaniment using
asparagus, a springtime favorite of mine that’s also rich in vitamins A, C, K
Normally, the dish is made with heavy cream and real butter,
but with some adjustments, I’ve made it lighter and leaner without losing the
flavor. And yes, it can be made in less than 10 minutes! [lightbox href=”http://youtu.be/uZN9-fZoN_c”]Click Here[/lightbox] to see how.
Tina’s Orzo with
Makes 6, 5 ½ ounce servings
1 pound asparagus, washed and trimmed (or 1 pound broccoli rabe)
1 ½ cups orzo
2 teaspoons olive oil
2 teaspoons garlic, minced
½ cup fat free half-and-half
1 tablespoon light, spreadable margarine
3 tablespoons Parmesan cheese, grated
2 tablespoons black truffle butter*
Salt and pepper to taste
*Make your own truffle butter by combining ½ teaspoon of black
truffle oil with 2 tablespoons softened, light margarine.
1. In a large stock pot, bring water to a boil.
2. Place asparagus in boiling water for one minute; remove with
tongs and set aside.
3. Cook orzo in same pot of boiling water for 7-8 minutes, or
until tender. Drain in colander and set aside.
4. Cut asparagus into ¼-inch pieces, and set aside.
5. In a medium pan, heat olive oil and sauté garlic until golden
brown. Add asparagus pieces, orzo, fat free half-and-half, light margarine,
grated cheese and stir until well-combined.
6. Stir in truffled margarine, salt and pepper.
7. Serve immediately topped with an extra sprinkling of Parmesan
cheese, if desired.
contains: 249.6 calories; 8.7 g total fat; 2.0 grams saturated fat; 3.8
mg cholesterol; 122.8 mg sodium; 33.6 g carbohydrates; 2.7 g dietary fiber; 9.1
g protein; 95.9 mg calcium; 1.9 mg iron; 995.5 IU vitamin A; and 5.8 mg vitamin