Lemon orzo, asparagus & burrata

Ingredients

• 1 cup orzo
• 1 bunch asparagus, in 2-inch pieces
• 1 ball burrata
• 1 lemon (zest + juice)
• 1/4 cup olive oil + best oil for finishing
• 1 garlic clove
• Fresh basil
• Parmesan
• Salt & black pepper

Method

1. Cook the orzo

   Boil in salted water until al dente, about 8 minutes. Reserve a splash of pasta water, drain.

2. Char the asparagus

   Sear asparagus pieces in a hot pan with oil and garlic, 3–4 minutes — browned but still snappy.

3. Dress warm

   Toss orzo with lemon zest, juice, olive oil and a little pasta water until glossy. Season hard.

4. Fold

   Fold in asparagus and torn basil.

5. Crown it

   Tear the burrata over the warm orzo, drizzle your best oil, crack pepper, shave parmesan.