Lemon Garlic Orzo

Place a large pot of salted water on to boil for the orzo. Place the butter in the fridge to chill until Step 5. Peel and thinly slice the shallot. Mince the garlic. Trim and discard 1 inch from the bottom of the asparagus. Chop the remaining stalks into 2 inch pieces. Halve the grape tomatoes. Zest and halve the lemon. Finely chop the parsley leaves.

Using a peeler, peel the zucchini into ribbons. In a large bowl, combine the juice from half the lemon, half the chopped parsley, 1 tbsp olive oil, and a pinch of salt and pepper. Whisk well. Add the zucchini ribbons and toss until coated.

Add the lemon garlic orzo to the boiling water, stir, and cook until al dente, about 8 to 10 minutes. Drain, then return to the pot, off of the heat. Drizzle the orzo with 1 tsp olive oil. Taste and adjust seasoning with salt.

Place a large nonstick skillet over medium heat with 2 tsp olive oil. Once hot, add the sliced shallot, minced garlic, halved tomatoes, ¼ tsp salt, and the white wine (if you’re using it). Cook until the tomatoes begin to release their juices, about 3 to 5 minutes. Gently crush the tomatoes until they break down a bit. Add the chopped asparagus and peas and cook until bright green and just tender, about 1 to 3 minutes.

Add the juice from the remaining lemon half and 2 tbsp water to the skillet. Remove the skillet from heat and add a third of the chilled butter to the sauce. Stir until the butter has melted, and then add another third. Repeat once more until all the butter is used.

Stir the lemon zest into the orzo. Divide the lemon garlic orzo between bowls and top with spring vegetables and tomato beurre blanc. Pile the zucchini ribbons on top and sprinkle with the remaining chopped parsley.