Ingredients
pack of 12 pork meatballs
500g pack orzo pasta
large bunch of asparagus
Asparagus
, sliced in half lengthways
200g tub crème fraîche
Method
Heat oven to 180C/160C fan/gas 4. Put the meatballs on a tray lined with foil, season and cook for 20 mins until cooked through. Meanwhile, bring a pan of salted water to the boil, add the orzo and cook for 4 mins, then add the asparagus and simmer for 4 mins more. Drain, then tip back into the pan along with the meatballs and crème fraîche, mix and season well.
pack of 12 pork meatballs
500g pack orzo pasta
large bunch of asparagus
Asparagus
, sliced in half lengthways
200g tub crème fraîche
Method
Heat oven to 180C/160C fan/gas 4. Put the meatballs on a tray lined with foil, season and cook for 20 mins until cooked through. Meanwhile, bring a pan of salted water to the boil, add the orzo and cook for 4 mins, then add the asparagus and simmer for 4 mins more. Drain, then tip back into the pan along with the meatballs and crème fraîche, mix and season well.