Asparagus Orzo

I'll move off my asparagus kick just as soon as the asparagus is no longer so incredibly sweet, fresh and abundant.  A good, high ratio of veggie to grain, this is a great single side that matches almost anything grilled 'in a single bound'.

1 bunch asparagus, diced, tips reserved
1 small red pepper, diced
1 leek, trimmed, cleaned and diced
2 cloves garlic, minced
8-10 fresh lemon balm leaves, minced
1/2 lb. orzo

Bring 2 quarts of water to a boil in a medium pot. Meanwhile, sauté pepper and leek in a large skillet in a bit of olive oil. Allow the veggies to soften a bit, about 5 minutes.

Add a good rounded tablespoon of Kosher salt to the water and stir in the orzo. Cook the orzo, stirring every once in a while, until just al dente.

While the orzo cooks, add the garlic and lemon balm to the veggies and continue to cook over medium-low heat, allowing the veggies to caramelize a bit and become fragrant.

Place asparagus tips in a small non-metallic bowl with a tablespoon of water. Salt an pepper to taste and gently toss with your fingers. Microwave for about 30-60 seconds, just to heat the tips through. Remove from oven and drain out water.

When the orzo is al dente, drain, and tip into skillet with veggies. Stir to mix well and pour into a serving bowl.

Garnish with asparagus tips and serve with Parmesan cheese.

Serve 4-6 as a side dish.

Cook’s Note: You can use any herb you like for seasoning. Now that fresh herbs are coming out, you have many possibilities. For a slightly more robust flavor you could use fresh sage leaves, oregano or thyme.