Creamy Asparagus Orzo with Herbed Goat Cheese

Step 1

Place a large pot of water over high heat and bring to a boil. Once boiling, liberally salt the water and add the orzo. Cook the orzo according to the package's direction. Drain and rinse the orzo and set aside until ready to use.

Step 2

While the orzo is cooking, pour the olive oil in a large, deep skillet. Place over medium heat. Once the oil is shimmering, add the onion and a pinch of salt. Saute the onion until translucent. Stir in the garlic and crushed red pepper flakes and saute until fragrant. Add the asparagus and saute until tender but not mushy. Transfer the sauteed veggies to a plate and set aside.

Step 3

Add the butter to the skillet. Once the butter melts, whisk in the flour to form a roux. Gradually whisk in the vermouth, followed by the milk. Go slow. Make sure each addition is well-integrated before the next is added.

Step 4

Add the Dijon mustard and the goat cheese to the sauce and stir until the cheese melts. Taste and season with salt accordingly.

Step 5

Return the veggies to the skillet followed by the orzo. Add the yogurt and stir until well integrated. Spoon the finished orzo into bowls and serve immediately with white wine.