Lemon Orzo with Asparagus
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Here’s a bright and cheerful Lemon Orzo with Asparagus that feels just fancy enough to impress your guests, yet easy enough for a quiet dinner at home. Perfect as a side or a starter.
This Lemon Orzo with Asparagus is an easy and healthy dish that I just simply love, it’s so fresh and delicious. Its bright colours encompass the brightness of flavor in this dish from the zesty homemade lemon vinaigrette.
Not to mention, the soft orzo paired with the crunchy asparagus – the perfect combination of flavors and texture! This orzo dish is an ideal option if you’re looking for a quick, healthy recipe that can be added as a side to your dinner or served as is for a great snack or lunch option.
Before You Start
- Pick Fresh Asparagus: Choose firm, vibrant-green stalks. Trimming any tough ends helps ensure a tender bite.
- Zest Before You Juice: A quick grate of the lemon’s outer layer brings bold flavor. Always do this first, so the zest stays light and airy.
- Taste as You Cook: Adjust salt, pepper, and lemon levels as you go. Small tweaks can brighten the whole dish.
- Decide on Serving Temperature: Serve it warm for a cozy feel, or at room temperature to keep things relaxed and easy.
Ingredients You’ll Need
- Asparagus: Choose firm, green stalks. Green beans or snap peas make a great alternative if you can’t find asparagus
- Chicken Broth: Opt for a low sodium or no sodium added broth so you can adjust the sodium content in your dish. For a vegetarian option, vegetable broth works perfectly.
- Salt: Season to taste.
- Turmeric: Imparts a subtle earthiness and a beautiful golden hue to the dish. You can also use Saffron or paprika.
- Dry Orzo Pasta: Rice or quinoa are great gluten-free alternatives if needed.
- Lemon: You’ll need to zest it first and then juice it. I strongly recommend using fresh lemon.
- Garlic: Fresh garlic is best, use as much or as little as you like.
- Olive oil: Opt for a good quality olive oil. You can sub with avocado oil or another mild-flavored oil desired.
Start by combining the lemon zest, lemon juice, 3 cloves of minced garlic, salt, and pepper in a deep medium bowl. Next, drizzle in ¼ cup of olive oil and whisk everything together until the mixture starts to emulsify.
Snap off the tough ends of 1 pound of asparagus and lay the stalks in a 9×13-inch casserole dish. Pour boiling water over the asparagus until just covered, then cover the dish with plastic wrap and let it sit until the water feels warm to the touch. Drain the water and cut the asparagus into 2-inch pieces.
In a large pot, bring 2 cups of chicken broth and 2 cups of water to a boil. Add 1 teaspoon of salt and ¼ teaspoon of turmeric, then return to a boil. Stir in 1½ cups of dry orzo pasta and cook until tender, about 10 minutes.
Drain the orzo, but don’t rinse it. Transfer the hot orzo to a large bowl and add the prepared asparagus and ¼ cup of chopped fresh parsley. Give the dressing a quick whisk if needed, then pour it over the orzo and asparagus mixture. Mix everything well. Adjust the seasoning with additional salt and pepper to taste. Serve garnished with lemon slices and additional chopped parsley, if preferred.
How To Serve
I love pairing this Lemon Orzo with Asparagus with dishes that add some protein to the meal. Here are some great ideas:
Firecracker Salmon
Lemon Butter Baked Cod
Easy Grilled Chicken Breast
Oven Baked Shrimp
Frequently Asked Questions
What is orzo?
If you’ve never cooked with orzo before, it’s actually an Italian dried pasta! Orzo is made from white flour or whole grain and is used in some dishes in place of pasta or rice. An interesting fact, orzo in Italian means “barley,” this is why each piece of orzo is in the shape of an unprocessed grain of barley.
How long can I store leftovers in the fridge?
You can keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
Can I freeze Lemon Orzo with Asparagus?
Yes, freeze the orzo and asparagus separately to maintain their textures. Thaw overnight in the fridge and mix them together before reheating.
Is there a way to make this dish vegan?
Sure! Use vegetable broth and replace the olive oil with a plant-based oil. You can also skip the butter topping or use a vegan alternative.
More Delicious Orzo Recipes
- Creamy Garlic Parmesan Orzo
- One Pot Orzo Bolognese
- Slow Cooker Creamy Tuscan Chicken Orzo
- One Pot Cheesy Taco Orzo
- Skillet Pizza Pesto Orzo
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Lemon Orzo with Asparagus
Ingredients
For the dressing
- 1 lemon (zested)
- 2 tablespoons lemon juice
- 3 cloves garlic (minced)
- salt and pepper (to taste)
- ¼ cup olive oil
For the orzo
- 1 pound asparagus
- 2 cups chicken broth (low sodium)
- 2 cups water
- 1 teaspoon salt
- ¼ teaspoon turmeric
- 1½ cup dry orzo pasta
- ¼ cup fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Place the lemon zest, juice, garlic, salt, and pepper in a deep medium bowl. Add oil and whisk until it emulsifies a bit. Set aside.
- Snap the end pieces off the asparagus and lay the asparagus stalks in a baking dish, 9×13 inch. Pour boiling water over the asparagus (just enough to cover it), cover dish with plastic wrap and let sit until the water is warm to the touch. Drain water and cut the asparagus stalks into 2 inch pieces.
- Place the chicken broth and water in a large pot and bring to a boil. Add the salt and turmeric and bring back to a boil. Add the orzo and cook until tender, about 10 minutes. Drain orzo, but do not rinse it.
- Place the hot orzo in a large bowl, add the asparagus and parsley. Whisk the dressing if needed and pour it over the salad. Mix well. Top with butter if preferred.
Notes
- Boost the Flavor: Add a sprinkle of Parmesan cheese or a squeeze more lemon juice right before serving for an extra zing.
- Texture Twist: For added crunch, toss in some toasted pine nuts or breadcrumbs.
- Herb Variations: Feel free to swap parsley with basil or mint to change up the herbal notes.
- Make it a Meal: Incorporate grilled chicken or shrimp to turn this side dish into a hearty main course.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe adapted from Tasty Kitchen
