Really simple and tasty summery dish that could be mistaken for risotto. Takes about 15-20 minutes end to end. Serves 2:

  • 1/2 an onion, chopped
  • Dash of oil

Gently saute until soft but not scorched.

  • 150g orzo pasta
  • 300ml vegetable stock

Add to the pan and simmer 5 minutes

  • Cut a bunch of asparagus into 1cm lengths, except leave the tips whole

Add asparagus slices except for the tips to the pan.

Simmer 4 minutes.

Add the tips. Simmer 3 minutes. Check how liquidy it is, if it is too dry add a splash of water, you want a creamy consistency. Check how done the pasta and asparagus are, simmer a little longer until tender if necessary.

  • 1 tin of crab meat drained, or 100g crab meat fresh or frozen, thawed
  • 2 tbs creme fraiche
  • zest of one lemon
  • Juice of half a lemon
  • 2 tbs fresh parsely, chopped (optional)

Add to the pan, stir and heat through.

Serve!