Ingredients

• 1 cup orzo
• 1 bunch asparagus, trimmed and sliced
• 1 lemon, zested and juiced
• 2 tbsp olive oil
• 1 clove garlic, minced
• Handful of basil

Method

1. Cook the orzo until al dente, reserving a splash of the cooking water.
2. Sauté the asparagus and garlic in olive oil for 3 minutes.
3. Toss everything together with lemon zest, juice, and basil.