Tonight we had a very tasty meal that helped us to start to think about summer just a little bit. It was a recipe that I picked out of the May 2014 issue of Food Network magazine. (It is kinda funny that we don’t get that channel on our television but we like their recipes. Oh. Well…) The recipe was called Grilled Steak and Asparagus with Orzo.

Start by combining 2 tablespoons of olive oil, 1 clove of grated or minced garlic and 1 teaspoon of fresh thyme in a small bowl. Brush on a 1 pound sirloin or skirt steak, then season with salt and pepper. (Note: We used sirloin steak since Paula and Theodore prefer that to the less expensive cuts.) Toss 1 bunch of asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper.Bring a pot of salted water to a boil. Add 1 cup of orzo and cook as the label directs. Drain and return to the pot. Add 3/4 cup of half-and-half and cook over medium heat, stirring, until slightly thickened, about 1 minute. Remove from the heat; stir in 1/2 cup (about 2 ounces) of grated gruyere. Season with salt and pepper.Finally, heat a grill pan over medium heat and brush with olive oil. Grill the steak 3 to 4 minutes per side for medium rare and transfer to a plate. Wipe off the grill pan. Grill the asparagus, turning occasionally, until marked, about 4 minutes; drizzle with 1-2 tablespoons of lemon juice. Slice the steak and serve with the asparagus and orzo, topping the orzo with the scallions.

Grilled Steak and Asparagus with Orzo