Creamy Tomato & Asparagus Orzo
Ingredients
Serves 4
Takes 35 mins
2 tbsp olive oil
1 shallot, finely chopped
2 garlic cloves, finely sliced
1 red chilli, finely sliced
400g cherry or baby plum tomatoes
350g orzo pasta
350ml hot vegetable stock, made from ½ stock cube
400g passata
250g bunch asparagus, woody ends removed
3 tbsp creme fraiche
60g Wyke Mature Cheddar
4 sprigs of fresh basil, leaves picked
Instructions
- Heat the oil in a large frying pan over a medium heat. Gently fry the shallot, garlic and chilli for 4-5 mins until softened. Add the tomatoes and cook for 5 mins until starting to blister. Stir through the orzo and coat in the tomatoes. Pour in the stock and passata; bring to a simmer. Cook for 15-18 mins, stirring occasionally until the orzo is nearly cooked.
- Meanwhile, place a griddle pan over a high heat and cook the asparagus spears for 2-3 mins until just cooked and slightly charred.
- Stir the creme fraiche and most of the cheddar through the orzo.
- Divide between 4 plates and top with the griddled asparagus, finishing with a little more grated cheddar and basil leaves.
