This is such a pretty spring dish, perfect for a light dinner or weekend lunch with friends - and a good way to use up asparagus if you've overbought in season. Use blanched almonds if you haven't got hazelnuts - you need the crunch to finish off the dish.
Note: This dish, like most, lives or dies by the seasoning you add at the end - taste and adjust the lemon and salt to your taste until it's just perfect.
400 grams fresh green asparagus (trimmed and halved)
1 tablespoon olive oil
1 teaspoon sea salt
freshly ground black pepper
zest and juice of 1 lemon
40 grams hazelnuts
100 grams rocket (roughly chopped)
1 - 2 tablespoons olive oil
Method
Quick Cook Leek Orzotto with Asparagus, Hazelnuts and Rocket is a guest recipe by Rukmini Iyer so we are not able to answer questions regarding this recipe
Preheat the oven to 180°C fan/ 200°C/ gas 6. Mix the orzo and vegetable stock in a roasting tin. Rub the leeks and asparagus with the olive oil, salt, black pepper and lemon zest, then scatter all over the orzo along with the hazelnuts.
Transfer to the oven for 20 minutes, then stir through the chopped rocket, lemon juice and olive oil. Season as needed with salt, pepper and more lemon juice to taste, then serve hot.
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