Orzo with Salmon and Asparagus

Preparation info
  • Makes:

    6 to 8

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This looks gorgeous, tastes wonderful, and is a good example of how to turn pasta into a one-pot meal—simply cook the ingredients in sequence and save on clean-up. This is purposely made in a large batch so you have enough leftovers to serve for the next day or so.


  • pounds salmon fillets or tuna fillets or fresh shrimp, peeled and deveined
  • 36 medium asparagus spears
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  1. With tweezers or small pliers, pluck any stray bones from the salmon. Cut the fillets into ½-inch cubes. Break the tough (silvery) ends from the asparagus and cut the spears into ½-inch lengths.
  2. Bring the stock and/or water to a boil in a large saucepan over medium-high heat. Add salt to taste and orzo, stir a couple of times, and cook partially covered for 4 minu