Roasted Asparagus With Creamy Orzo Beans

Drizzle olive oil into a casserole pot or large saucepan on a medium heat. Add the onion and cook for 6-8 minutes or until it begins to brown.

Next, add the garlic to the pot and cook for a minute.

Preheat the oven to 180°C fan / 200°C / 400°F.

Add the orzo to the pot, followed by the vegetable stock, nutritional yeast and pinches of salt and pepper. Bring to a gentle simmer and cook for 9-11 minutes or until al dente, stirring regularly to prevent the orzo sticking. If necessary, add some hot water if it gets too dry.

Meanwhile, hold each asparagus spear horizontally and bend gently until the asparagus snaps where the tough woody part ends and the tender part begins. Discard the tough woody ends.

Add the asparagus spears to a roasting tray, drizzle with oil and season with salt and pepper. Slice half of a lemon into four slices, then place them on top of the asparagus. Roast for 8-12 minutes or until tender (cooking time will depend on the thickness of the asparagus).

When the orzo is cooked, turn the heat down and add the beans to the pot. Then open the tin of coconut milk, scoop out the coconut cream that has set at the top and add it to the pot. We use the leftover coconut water for smoothies!

Next, zest the remaining lemon and add half of the zest to the pot (save the rest for topping), followed by the juice from the whole lemon.

Give the orzo a good stir and leave it to heat through for a minute or so.

When you’re ready to serve, add the creamy orzo to bowls, top with the roasted asparagus and a lemon slice. Then finish with more lemon zest, a drizzle of olive oil and freshly ground black pepper. Yum!