Zest the lemon and finely slice it.
In a deep pan, add 1 tbsp of olive oil and the lemon slices. Cook them until theycaramelize for 4-5 minutes. Flip them over and cook for another 1-2 minutes.Remove them from the pan and set aside.
Add 1 tbsp of olive oil in the same pan and start cooking the asparagus and themushrooms. We want the mushrooms to get a nice colour and crunchiness andthe asparagus to soften. If needed, add extra olive oil and let them cook for 10minutes. When ready, set aside.
In the very same pan, add the rest of the olive oil and all the remaining veggies(leak,pepper,garlic). Stir until the leak gets cooked.
Add the orzo pasta,salt,pepper and oregano and stir the ingredients for 1-2minutes.
Pour in the stock and the lemon slices and keep stirring.
Turn the stove to medium heat, and let it cook for 10 minutes.
Remove the lemon slices and add all the vegetables and the zest.
Stir them all together and for 1-2 minutes and check the taste (in case you needmore salt & pepper)
Serve while hot!
