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Home / Recipes

Lemon Orzo with Asparagus

30 minutes
4.56 from 135 votes
69 Comments
Jump to RecipePrint Recipe
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by: Joanna Cismaru
04.10.20

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This Lemon Orzo with Asparagus is a simple, yet elegant dish that can be served as a side dish or starter or healthy lunch option.

lemon orzo and asparagus in a bowl garnished with a lemon slice

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.

Ingredients

For the dressing

  • Lemon – Juice and Zest.
  • Garlic – Fresh is best! Minced.
  • Salt and Pepper – To taste.
  • Olive Oil – You Can substitute sunflower oil, vegetable oil, safflower oil or avocado oil.
lemon garlic vinaigrette in a bowl

For the orzo

  • Asparagus – Cleaned.
  • Chicken Broth – I used low sodium.
  • Water
  • Salt – To Taste
  • Turmeric – For added flavor and colour!
  • Orzo – Dry orzo pasta
  • Parsley – Fresh, chopped – For garnish.

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.

a picture of asparagus and one of orzo in a measuring cup

How to make lemon orzo with asparagus

Dressing

  1. Combine Ingredients – Place the lemon zest, juice, garlic, salt, and pepper in a deep medium bowl.
  2. Add Oil and Whisk – Add oil and whisk until it emulsifies a bit. Set aside.

Orzo

  1. Cook Asparagus – 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.
  2. Cook Orzo – 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.
  3. Combine – Drain the 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.
  4. Serve – Top with butter if preferred, serve.

Cooking the perfect asparagus

I used a whole pound of asparagus for this recipe! A simple method of cooking your asparagus is simply to place it in a baking dish (I used a 9×13 inch baking dish) and pour boiling water over it. Cover it with plastic wrap and let it sit until the water is warm to the touch. A perfect no-fuss method to make perfectly cooked asparagus every time!

How to serve

I love using Orzo! Orzo is very versatile – it can be used in soups, salads, or creamy risotto-like dishes, even casseroles! Perfect to use for stuffing peppers or tomatoes, the possibilities are endless.

I chose to turn mine into a simple side dish by adding the fresh asparagus and the lemony dressing – I then paired it with delicious garlic and paprika chicken drumsticks and I had the most exquisite and healthy dinner! You can eat this lemon orzo with asparagus as a light healthy lunch or snack, it’s even delicious when cold – almost like a pasta salad. This is one healthy and versatile dish!

How to store leftovers

Store leftovers in an airtight container – Properly stored, cooked orzo will last for 3 to 5 days in the refrigerator.

lemon orzo and asparagus in a blue bowl garnished with a lemon wedge

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lemon orzo with asparagus in a bowl

Lemon Orzo with Asparagus

4.56 from 135 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
This Lemon Orzo with Asparagus is a simple, yet elegant dish that could be served as a side dish or starter.

Equipment

  • Glass Mixing Bowl Set (3 piece)
  • 9×13-inch Casserole Dish

Ingredients

For the dressing

  • 1 lemon zested
  • 2 tbsp lemon juice
  • 3 cloves garlic minced
  • salt and pepper to taste
  • 1/4 cup olive oil

For the orzo

  • 1 lb asparagus
  • 2 cups chicken broth low sodium
  • 2 cups water
  • 1 tsp salt
  • 1/4 tsp turmeric
  • 1 1/2 cup dry orzo pasta
  • 1/4 cup fresh Parsley chopped
US Customary – Metric

Instructions

Dressing

  • 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.

Orzo

  • 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.

Recipe Notes

  1. Store leftovers in an airtight container – Properly stored, cooked orzo will last for 3 to 5 days in the refrigerator.
  2. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 256kcal (13%)Carbohydrates: 35g (12%)Protein: 9g (18%)Fat: 10g (15%)Saturated Fat: 2g (13%)Sodium: 421mg (18%)Potassium: 349mg (10%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 782IU (16%)Vitamin C: 20mg (24%)Calcium: 42mg (4%)Iron: 3mg (17%)
Course:Side Dish
Cuisine:American
Keyword:asparagus recipe, lemon orzo
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Recipe adapted from Tasty Kitchen

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. m3r1 says

    February 28, 2021 at 3:16 pm

    5 stars
    Great recipe! I amended as such- I added a touch of honey to the dressing and I tossed the asparagus with olive oil, garlic, salt and pepper and then roasted in the oven at 425 while the orzo cooked. Added some fresh basil b/c I had it on hand. This is a keeper and I would make for a potluck. Loved the turmeric for color!

    Reply
  2. Kim says

    February 9, 2021 at 2:41 pm

    Best recipe, love it!,,,,,

    Reply
  3. Vanessa says

    January 9, 2021 at 5:46 pm

    5 stars
    Loved it! Easy to make but very tasty!

    Reply
  4. Lisa Hunt says

    September 22, 2020 at 2:29 pm

    5 stars
    This was really delicious. Definitely a keeper. Thank you!

    Reply
  5. Sara says

    September 19, 2020 at 6:37 pm

    Easy to make and really good, I’ve made this a few times now. I double up on the dressing tho. 🙂 Super good, Jo!!!!

    Reply
  6. Emily E says

    August 5, 2020 at 3:57 pm

    5 stars
    Excellent! I did part butter and part EVOO for the sauce and added some Parmesan on top but it was really good without the parm also.

    Reply
  7. Lisa says

    July 19, 2020 at 9:45 am

    This recipe needs more lemon. The original recipe calls for 1/2 cup lemon juice and double the water and stock for the orzo.

    Reply
    • Jo Cooks Team says

      July 19, 2020 at 11:05 am

      You can add more to your version!

      Reply
  8. Vegetarian Mom says

    May 16, 2020 at 6:19 pm

    5 stars
    SO good and so easy! My whole family gobbled this up- even my picky 6 year old. I love adding the turmeric to the boiling pasta water; Genius!

    Reply
  9. Janet says

    April 28, 2020 at 12:30 pm

    5 stars
    I loved the bright taste of this, like a burst of springtime flavor! We served it with Greek Turkey Burgers. (garlic and lots of herbs)

    Reply
  10. Brittany says

    April 23, 2020 at 6:55 pm

    5 stars
    My husband said that this is the best recipe I make!!! (And he loves my cooking). We use jarred garlic, as the fresh chopped garlic gives the dressing a strange texture. Enjoy!

    Reply
    • Jo Cooks Team says

      April 24, 2020 at 9:39 am

      That’s fantastic to hear! We’re glad you both love it 🙂

      Reply
  11. Jennifer says

    April 17, 2020 at 7:27 pm

    5 stars
    LOVED THIS!!! Oh, man … wehad this last night for dinner, I added some seasoned chicken breast to make it a meal, and boy oh boy, Delish!!!! I had some leftovers cold for breakfast, and it was stellar cold, too! TY Jo, another home run <3

    Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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