Springtime Orzo with Salmon

Spring has sprung! The best of spring produce in this easy and delicious skillet orzo. Packed with fresh and bright flavor, this stunning dish is the perfect way to welcome the new season. My secret trick is using the woody asparagus stems to make the broth that the orzo cooks in. Extra flavor and no waste. Salmon is optional – make it using my fail-proof air fryer salmon recipe.

Recipe:

• 1 bunch of asparagus, cut bunch about halfway down and stems set aside for broth. Slice asparagus tips.

• 2 medium leeks, sliced

• 2 cloves garlic, grated

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1/4 cup white wine

• 8 ounces orzo

• 3 cups water, to make asparagus broth

• 1 cup/150g frozen peas, divided

• Zest of one lemon

• Salmon fillets oven broiled or air fried

Place the asparagus stems and water in a saucepan. Add a generous pinch of salt and simmer for 10 minutes.

In a large skillet heat over medium heat the olive e oil and butter and sauté the sliced leeks until softened. Add the garlic and cook for 30 seconds. Stir in the orzo and cook in the fat for a minute. Season well with salt and black pepper. Add the white wine and stir until the liquid has evaporated. Using a ladle add asparagus broth slowly – stirring the orzo after each addition.

Meanwhile, cover the peas in some boiling water for 3 minutes. Place 1/2 cup of peas and a little of the water in a blender and blend until smooth.

When the orzo is almost cooked, add the sliced asparagus and the rest of the peas. Stir in the lemon zest. Pour in the puréed peas and stir to combine. Check seasoning and add as needed.

Serve with spritz of lemon juice.