One Pot Pasta is a fundamental meal in the Camp Cooking Canon. Easy-to-prepare, easy-to-clean-up after, and open to limitless variations, it’s by far one of our favorite go-to meals while camping. Add or subtract ingredients, leave out spices you don’t have, and add others that you do, but once you’ve mastered the basic concept, a whole world of options becomes available to you.
We made this asparagus orzo variation at Henry Cowell State Park on our way from Big Sur to San Francisco. We had originally planned to cook something slightly more that evening, but found out upon our arrival that the park would be closing promptly at dusk. So we switched gears to this run-and-gun meal and had plenty of time to watch the sun set.
Cheesy Asparagus One Pot Orzo
PRINT RECIPEIngredients
- 1/2 lb asparagus
- 2 cups water
- 1 cup orzo
- 1/2 tablespoon olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/2 cup shredded cheese (we used Trader Joe’s 4 Cheese Blend but you could use parmesan, asiago, or any blend)
- 1/4 cup sun dried tomatoes chopped
- 2 tablespoons pine nuts
Instructions
- Cut off and discard the tough ends of the asparagus, and then chop asparagus into 1” pieces.
Add the asparagus, water, orzo, oil, and all the spices into a pot. Bring to a low boil (this took us 4 1/2 minutes) and cook for an additional 5 minutes, until the orzo is tender.
- Reduce heat and add the cheese, sun dried tomatoes, and pine nuts. Stir until the cheese has melted.
- Remove from heat, season to taste with salt and pepper, and enjoy!
Equipment Needed
Cooking pot
Sharp knife
Cutting board
Measuring cups & spoons
Tongs
Wooden spoon
Bowls & utensils for serving
If you make this meal next time you’re camping, let us know! Leave us a comment below or follow us on Instagram @freshoffthegrid and tag your camp cooking photos #sporkandknife so we can check them out!
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[…] clouds. The gamble paid off. After setting up our tent and getting settled we cooked up some one-pot asparagus and sun-dried tomato orzo, while our friends miraculously created fire from very damp wood. We chatting around the fire and […]
[…] Method Cut off and discard the tough ends of the asparagus, and then chop asparagus into 1” pieces. Add the asparagus, water, orzo, oil, and all the spices into a pot. Bring to a low boil (this took us 4½ minutes) and cook for an additional 5 minutes. Reduce heat and add the cheese, sun dried tomatoes, and pine nuts. Stir until the cheese has melted. Remove from heat, season to taste with salt and pepper, and enjoy! From: Fresh Off the Grid […]