Lemony Orzo with Asparagus – Fustini's Oils & Vinegars

Ingredients

• Kosher salt and black pepper
• 1 cup orzo
• 1 pound asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick)
• 5 tablespoons Fustini's Gremolata olive oil OR Meyer Lemon olive oil
• 1 teaspoon lemon zest
• 3 tablespoons Fustini's Citrus Oregano balsamic, plus more as needed
• ½ cup panko or homemade bread crumbs
• 1 small garlic clove, finely grated
• ¼ cup finely grated Parmesan, plus more for serving
• ½ cup fresh dill, mint or parsley leaves (or any combination), torn if large