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!