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Creamy Double Bacon and Asparagus Orzo

Creamy Double Bacon and Asparagus Orzo

with cracked black pepper and garlic bread
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
879 kcal
Protein
: 
40.2g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Rye
  • Barley
  • Soya
  • Mustard
  • May contain traces of allergens
  • Cereals containing gluten
  • Egg
  • Milk
  • Oats
Serving amount

200 grams

Irish Bacon Lardons

170 grams

Dried Orzo

(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)

100 grams

Asparagus

50 grams

Cream Cheese

(Contains: Milk)

1 sachet(s)

Cracked Black Pepper

2 sachet(s)

Garlic & Herbs

1 unit(s)

Leek

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

2 unit(s)

Ciabatta

(Contains: Rye, Wheat, Barley, Cereals containing gluten May be present: Soya, Cereals containing gluten, Egg, Milk, Oats)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Energy (kJ)3678 kJ
Energy (kcal)879 kcal
Fat35 g
of which saturates13.5 g
Carbohydrate102.2 g
of which sugars10.7 g
Dietary Fiber33.5 g
Protein40.2 g
Cholesterol7.2 mg
Salt5.4 g
Trans Fat0.2 g
Potassium361 mg
Calcium65.5 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Sieve
•Baking Sheet with Baking Paper
•Pot with Lid

Cooking steps

Cook the Orzo
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Boil a large pot of salted water for the orzo.
  • When boiling, add the orzo to the water and bring back to the boil.
  • Cook until softened, 10-12 mins.
  • Once cooked, drain in a sieve and pop back in the pot. Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Cut the ciabatta widthways into 1cm thick slices.
  • Pop onto a lined baking tray then toss with a drizzle of oil, half the garlic and herbs seasoning, salt and pepper. 
  • Trim the leek and halve lengthways. Thinly slice widthways. 
  • Trim the bottom 2cm from the asparagus. Quarter widthways.
Time to Fry
3
  • Place a pan over high heat with a drizzle of oil.
  • Once the oil is hot, fry the bacon lardons until golden, 3-5 mins, stirring regularly. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
Bake the Garlic Bread
4
  • Remove the bacon lardons from the pan.
  • Return the pan to medium-high heat with a knob of butter. 
  • Add the asparagus, leek and cook until softened, stirring occasionally, 6-8 mins. Season to taste with salt and pepper. 
  • Bake the garlic ciabatta in the oven until crispy and golden brown, 8-10 mins.
Finishing Touches
5
  • Return the orzo pot to medium-low heat.
  • Stir through the veg, remaining garlic and herb mix, bacon lardons and cream cheese.
  • Allow to warm through 1-2 mins.
Dish Up
6
  • Divide the creamy orzo between bowls.
  • Top with the cracked black pepper and grated cheese.
  • Serve the garlic ciabatta alongisde.
Meal right image

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