Lemon Orzo with Asparagus and Cherry Tomatoes

In a large sauté pan, melt butter over medium heat. Once melted and bubbling, add orzo. Cook on medium heat, stirring frequently, until pasta starts to get golden in color. Be careful not to burn it.

Very carefully, add chicken broth and bring to a boil. Cover and continue to simmer on low heat approximately 12–15 minutes or until orzo has absorbed the liquid. Stir occasionally to avoid sticking to the pan.

Meanwhile, mix oil, lemon zest, lemon juice and salt and pepper together in a small bowl. Add the lemon mixture, asparagus, and tomatoes to the orzo and stir until incorporated. Garnish with parsley and serve.