Amanda Freitag of Food Network's "Chopped" makes the ultimate comfort food dish of orzo mac and cheese—with black truffle butter.
"Do not use truffle oil," Amanda says. "Look for truffle butter in the dairy section at gourmet markets."
Swap It Out: Sub broccoli in for the asparagus.
Pro Tip: Amanda likes to top her Orzo with ¼ to ½ cup of her Crispy Bacon Brussels Sprouts.
- 1 bunch asparagus
- 1 ½ cups orzo pasta
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, peeled and thinly sliced
- ½ cup heavy cream
- 1 tablespoon unsalted butter
- 2 tablespoons grated parmesan cheese, plus more for sprinkling
- 1 tablespoon grated Pecorino Romano
- 2 tablespoons black truffle butter
- Kosher salt and freshly cracked black pepper
In a 5-quart pot, bring salted water to a boil. Blanch asparagus in boiling water for 1 minute, then remove with tongs and set aside, keeping the water boiling. Cook orzo in the same pot until al dente, 7 to 9 minutes, then drain into a colander. Drizzle with a touch of olive oil and set aside.
Trim the tough stem-ends from the asparagus and discard, then slice the remaining spears ¼-inch-thick on the bias and reserve.
In a medium 10-inch skillet, heat the olive oil over medium heat and add the garlic slices. Cook until the garlic starts to lightly brown, then add the asparagus to the pan and toss with the garlic and oil. Add the reserved orzo and cook over low heat, then add heavy cream and butter, stirring constantly. Add the Parmesan and pecorino and stir until they melt and the mixture thickens. Stir in the black truffle butter and season with salt and black pepper to taste. Serve in a large bowl family-style or portion out into individual ramekins. Sprinkle with more parmesan before serving.