1 large handful herbs e.g. coriander, basil, parsley or a mix
1 tbsp pine nuts
Small chunk parmesan cheese, grated
1-2 tbsp extra virgin olive oil
Juice ½ lemon, plus wedges to serve
Salt and pepper
Heat 1 tbsp of olive oil in a pan. Add the onion and garlic and cook for 5 minutes on a low to medium heat until softened.
Add the orzo and stock, stir well and bring to a simmer. Leave to cook for 8 minutes, stirring a couple of times.
Meanwhile, make the pesto. Put the herbs, pine nuts, parmesan and 1 tbsp of the extra virgin olive oil in a mini blender or the small bowl of a food processor. Roughly blitz then add a little more olive oil if needed, with the lemon juice and seasoning to taste. (You can also use a stick blender or a pestle and mortar).
Check on the orzo. Add a little more stock or water if needed. Add the prawns and asparagus and continue cooking for a few more minutes until the prawns turn pink and are cooked.
Check the orzo for seasoning. Serve in bowls with the pesto dotted on the top or swirled through, with lemon wedges on the side.