Serves 1
880 calories

Ingredients

• 1 cup freeze dried asparagus (42)
• 1/4 cup parmesan (150)
• 2 tbsp shallot flakes (20)
• 1/8 tsp. salt 
• 1/4 tsp. lemon powder
• 1/2 cup orzo (400)
• 1 package tuna (60)

Preparation

Frontcountry

Thoroughly combine the first 5 ingredients together in a quart-sized Ziploc Freezer Bag. Store the orzo in it’s own separate disposable package and the olive oil separately in a reusable container or disposable water bottle.

Backcountry

Add the orzo to your pot along with 2 cups of water and bring it to a boil. Allow to simmer, stirring occasionally, for a couple of minutes and then drain the pot, reserving the pasta water to the side. Pour the orzo into the Ziploc Freezer Bag along with 1/2 cup of the pasta water, mix to incorporate, and seal, leaving a small opening for hot air to escape. Once the water has been absorbed, taste for consistency, adding more water as needed. As a final step, add the olive oil and mix thoroughly to incorporate.