Ingredients
Serves 4
Prep 5 minutes, Cook 20 minutes
Per serving:
744 kcals, 28g fat, 7.7g saturated fat, 72g carbs, 6g sugars, 5g fibre, 48g protein, 0.43g salt
- 3 tbsp rapeseed oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 300g orzo pasta
- 1 litre vegetable stock made with a reduced sodium stock cube
- 2 x 250g bunch asparagus, trimmed and cut into chunks
- 3 tbsp half fat crème fraiche
- 3 tbsp grated parmesan cheese, plus extra to serve
- Handful basil, shredded
- 50g plain flour
- 4 British trout fillets