Baked Orzo with Apsaragus


  • 1 tsp olive oil
  • 1 bunch asparagus, woody ends discarded and thinly sliced
  • 3-4 cloves garlic, minced
  • ½ tsp red pepper flakes
  • ½ tsp salt
  • 1 cup dried orzo (6oz)
  • 2 cups vegetable broth
  • Lemon zest and fresh-squeezed juice from 1 lemon
  • 1 cup Follow Your Heart Dairy-Free Mozzarella Shreds
  • 1 cup green peas, fresh or frozen
  • 1 ½ tsp fresh thyme
  • 2 tbsp minced fresh chives
  • Fresh parsley for garnish


  1. Preheat the oven to 400ºF.
  2. Heat a dutch oven or large skillet over medium heat and add the oil and asparagus. Sauté the asparagus until a shade darker, about 3 minutes. Add the garlic, red pepper flakes, and salt and let sizzle for 30 seconds.
  3. Add the orzo and turn the heat down to medium-low. Toast for 2-3 minutes, stirring frequently.
  4. Add the broth, lemon juice, lemon zest, Follow Your Heart Mozzarella-Style Shreds, green peas, and herbs and turn the heat up and bring to a simmer. Optional: reserve some peas and asparagus to garnish the top after baking.
  5. Once it reaches a simmer, transfer to an oven-safe dish (if needed) and cover. Bake covered for 10-15 minutes until the orzo is cooked, stirring after 5 minutes. After stirring you can sprinkle some more mozzarella shreds to the top. Serve warm, garnished with extra herbs and the reserved asparagus and peas.

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