ORZO-MUSHROOMS AND ASPARAGUS ENJOY DAN:

ORZO WITH MUSHROOM AND ASPARAGUS by CHEF DAN:

Serves 4

INGREDIENTS:

1 cups orzo, divided

2-1/2-cups chicken broth

2 tablespoons butter

1 tablespoon olive oil

1 shallot, finely chopped

7 baby portabella mushrooms, sliced

6 asparagus spears, trimmed

1/4-cup fresh chives

2 tablespoons white wine

1/cup frozen peas

2 tablespoon lemon juice

1/4-teaspoon lemon zest

1 tablespoon fresh Parmesan cheese

1/4-toasted pine nuts

DIRECTIONS:

1.   In a sauce pan, sauté mushrooms and shallots in 1 tablespoons of butter and cook for 5 minutes.

2.   Set aside.

3.   To the same skillet add 1 tablespoon butter add wine, 1-cup broth and bring to a boil.

4.   Add asparagus, peas, and steam until tender about 3 minutes.

5.   Add mushrooms to the asparagus and keep warm while orzo cooks.

6.   In a pot over medium-high heat, combine remaining broth, 1 tablespoon olive oil, lemon juice, and lemon zest and parmesan cheese.

7.   Add orzo to boiling broth, cover and cook for 9 minutes.

8.   To serve, spoon orzo on to a plate.

9.   Top with asparagus, mushroom sauté.

10.                Garnish with pine nuts, chives, and parmesan.

ENJOY DAN:                              HALLELUJAH!!