Lemon Orzo with Asparagus
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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.
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.
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.
How to make lemon orzo with asparagus
Dressing
- Combine Ingredients – Place the lemon zest, juice, garlic, salt, and pepper in a deep medium bowl.
- Add Oil and Whisk – Add oil and whisk until it emulsifies a bit. Set aside.
Orzo
- 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.
- 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.
- 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.
- 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.
Did you like this recipe? Try these!
- Pesto Shrimp Asparagus Pasta
- Creamy Parmesan Orzo with Chicken and Asparagus
- Balsamic Parmesan Roasted Asparagus and Tomatoes
- One Pot Greek Chicken Orzo
- Lemon Dill Pan Fried Salmon
- Pasta Primavera
- Lemon Pepper Chicken
- Creamy Avocado and Spinach Pasta
- Asparagus Potato Hash with Steak and Eggs
- Kale and Quinoa Salad with Lemon Vinaigrette
- Lemon Chicken Rice Bake
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Lemon Orzo with Asparagus
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 6
This Lemon Orzo with Asparagus is a simple, yet elegant dish that could be served as a side dish or starter.
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
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
- Store leftovers in an airtight container – Properly stored, cooked orzo will last for 3 to 5 days in the refrigerator.
- 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%)
Recipe adapted from Tasty Kitchen
Vegetarian Mom says
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!
Janet says
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)
Brittany says
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!
Jo Cooks Team says
That’s fantastic to hear! We’re glad you both love it 🙂
Jennifer says
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
Susan Harmon Becker says
I made this for dinner tonight–halved it as it is just me and my husband. Delicious! I added a little shredded parmesan and chopped fresh basil at the end. The fresh garlic really gave it pop. I sent it along to my daughters and friends. Thank you again Jo. Love your website.
Veronica Wills says
This was phenomenal – summer in a bowl. I made it as described, no substitutions, and both my husband and I devoured it. Looking forward to trying the left overs cold tomorrow!! I have a feeling they might be even better.
Shelley says
Made this to go with the maple salmon. Great flavours on both,! Will definitely be making this again. Straightforward to make, quick, and delicious!
DB mom says
***** 10 STARS *****
My 2 kids (12 & 14) devoured this! So incredibly happy I found your recipe on Pinterest, thank you!
The microwave/boil asparagus method was perfect. The lemon dressing was amazing, not too lemony at all! I used frozen chopped garlic and tripled the dressing. Added feta cheese and chicken breast strips (from frozen) at the end. Very forgiving recipe for both vegetarian and meat eaters!
Honestly I forgot to add the chicken broth (bouillon) and turmeric to the boiling water for the orzo BUT it was still tasty – I will definitely have to make it again and follow the recipe. Kids took leftovers for lunch next day, and they want this for lunch again this week!
Joanna Cismaru says
So happy to hear you guys enjoyed this! 🙂
Doreen says
I had this salad years ago while traveling on business. This recipe is even better with the turmeric. I served it warm and the next day had it cold for lunch. I loved it cold too! Thanks for sharing the recipe.
Joanna Cismaru says
My pleasure, glad you enjoyed it!
Pati Manich says
I have made this recipe over and over, because friends love it, I love it and it’s beautiful.
My father was Italian and always made our regular salad dressing with lemon juice and olive oil, so it also reminds me of him.
Kat says
Loved this recipe! I did a few things differently, just because other things were going on and it happened that way. Let me know what you think. I love your asparagus method. It worked perfectly. So then instead of draining the orzo, I added the cooked and chopped asparagus and cooked the orzo longer. It soaked up all the extra liquid so that I didn’t have to strain and at the end I added Parmesan cheese! Delicious and we had it with chicken and veggie kebabs. I will definitely make this again! Thank you and I love your website. We use it often!
Beatrice Kalle says
I roasted the asparagus with grape tomatoes, olive oil, salt, pepper and Parmesan cheese at 400 degrees for 15 minutes. It came out great. Added additional Parmesan cheese.
Ali says
Could this be served cold or room temperature or is it best still warm? Could I make a head and reheat? Thoughts?
Joanna Cismaru says
You could serve this either warm or cold, though I prefer it a little warm and yes you could definitely make it ahead and reheat in the microwave.
Janet B. says
I made this today to take to my 91 year old mom for her birthday lunch tomorrow. I tasted it and it is really really good. I love the way it says to cook the asparagus. It all came out great. I highly recommend this. I thought the lemon was perfect. Thanks Jo for posting this.