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4.6 from 170 votes

Lemon Orzo with Asparagus

Jump to RecipePrintRate
By: Joanna Cismaru •12/19/22 75 Comments

This post may contain affiliate links. Please read my disclosure policy.

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
Table of Contents Open
  • Ingredients
    • For the dressing
    • For the orzo
  • What is orzo?
  • How to make lemon orzo with asparagus
    • Dressing
    • Orzo
    • Cooking the perfect asparagus
  • How to serve
  • How to store leftovers
  • Did you like this recipe? Try these!
  • Lemon Orzo with Asparagus
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

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

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

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.

lemon orzo with asparagus in a bowl
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4.61 from 170 votes

Lemon Orzo with Asparagus

Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Rate Recipe
This Lemon Orzo with Asparagus is a simple, yet elegant dish that could be served as a side dish or starter.
6

Ingredients

For the dressing

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

For the orzo

  • 1 pound asparagus
  • 2 cups chicken broth (low sodium)
  • 2 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1 1/2 cup dry orzo pasta
  • 1/4 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 

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.

Equipment

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

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%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

lemon orzo with asparagus in a bowl

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Recipe adapted from Tasty Kitchen

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Joanna Cismaru

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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75 Comments
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Janet
Janet
Posted: 7 months ago

5 stars
Fresh, delicious and easy to make. Loved it!

0
Reply
JTF
JTF
Posted: 1 year ago

O.M.G! Jo, This was delicious! Thank you!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  JTF
Posted: 1 year ago

Glad you liked it!

0
Reply
Stephanie Barry
Stephanie Barry
Posted: 1 year ago

5 stars
Easy, delicious and husband approved! IMO it tastes better cold.

0
Reply
Blue Cross Blue
Blue Cross Blue
Posted: 1 year ago

5 stars
Excellent, easy weeknight Gourmet- my new go to way of cooking asparagus- topped with crispy salmon pieces-a definite go to- think Kalamata Olives and sprinkled Feta on my next go

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Blue Cross Blue
Posted: 1 year ago

Yummy! We’re so glad you enjoy this!

0
Reply
m3r1
m3r1
Posted: 1 year ago

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!

0
Reply
Kim
Kim
Posted: 1 year ago

Best recipe, love it!,,,,,

0
Reply
Vanessa
Vanessa
Posted: 2 years ago

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

0
Reply
Lisa Hunt
Lisa Hunt
Posted: 2 years ago

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

0
Reply
Sara
Sara
Posted: 2 years ago

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

0
Reply
Emily E
Emily E
Posted: 2 years ago

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.

0
Reply
Lisa
Lisa
Posted: 2 years ago

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

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Lisa
Posted: 2 years ago

You can add more to your version!

0
Reply
Vegetarian Mom
Vegetarian Mom
Posted: 2 years ago

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!

0
Reply
Janet
Janet
Posted: 2 years ago

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)

0
Reply
Brittany
Brittany
Posted: 2 years ago

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!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Brittany
Posted: 2 years ago

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

0
Reply
Jennifer
Jennifer
Posted: 2 years ago

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

0
Reply

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Hey there!

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.

Read More
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