2 to 3 tbsp olive oil
1 lb wiped clean and sliced 1/4 inch mushrooms
1 1/2 c asparagus trimmed & sliced 1/4 inch long
1 tbsp chopped fresh garlic
1 1/2 c chicken stock
1 1/2 lb med. size prawns cleaned
2 c tomatoes, cleaned, seeded, and chopped
1/4 c coarsely chopped fresh basil leaves
2 to 3 tsp lemon zest
Salt and black pepper to taste
1 lb orzo
2 to 3 tbsp virgin olive oil
1/3 c thinly sliced green onions
Heat olive oil in a large frying pan, add mushrooms, saute till lightly golden. Add asparagus, saute 1 minute more.
Add garlic, toss in well, then add chicken stock and heat till hot. Add prawns and cook 2 minutes. Add tomatoes heat until hot again, toss in the basil, lemon zest, and salt and pepper to taste.
Divide cooked, still hot seasoned orzo, on four dinner plates. Spoon saute over top and center of orzo and serve.
1 lb orzo, cooked according to package, then drained and tossed with 2 to 3 tbsp virgin olive oil and 1/3 cup thinly sliced green onions.©