Celebrate the flavors of spring with this bright and refreshing Lemon Asparagus Orzo. Toss tender orzo with crisp asparagus, zesty lemon, and a hint of garlic for a dish that’s both light and satisfying. Serve it warm for a comforting dinner or chill it for a vibrant, refreshing lunch. Impress guests or treat yourself with a meal that comes together in under 30 minutes. Enjoy a versatile, elegant dish that fits effortlessly into any occasion. Use the rest of your asparagus bundle with my very popular Alfredo Asparagus Bundles for a delicious appetizer or light lunch.
Enjoy the short asparagus season to its fullest by making my Asparagus Mushroom Soup, Pasta Primavera with Asparagus and Creamy Pasta with Asparagus and Bacon. Need something to serve with this delicious Lemon Asparagus Orzo, how about a delicious batch of my Sage Chicken Meatballs!
Ingredients
Find below the ingredients I used to make my Lemon Asparagus Orzo salad.
- Orzo
- Water
- Vegetable Bouillon Cubes
- Turmeric Powder (optional)
- Lemon
- Garlic Clove
- Olive Oil
- Dijon Mustard
- Salt and pepper
- Fresh Asparagus
- Fresh Parsley
- Crumbled Feta Cheese
See recipe card for quantities.
How to make Lemon Asparagus Orzo
- Pour 3 cups of water into a pot and bring to a simmer. Add the bouillon cubes to the simmering water whisk until dissolved. Whisk in the optional turmeric at this point for a bright yellow cooked orzo.
- Add the orzo to the simmering water. Follow the instructions on the package to cook the orzo until al dente. Make sure to stir the orzo around in the water for the first couple minutes so that it does not stick to the bottom.
- Use a fine mesh strainer to strain the cooked orzo. Do not rinse it, simply let it cool down, stirring as it cools so it does not clump up.
- While the orzo cools, prepare the asparagus. Remove the woody ends of the asparagus and cut the rest of them into bite sized pieces. Add them to a pot of boiling water for 2-3 minutes, only to blanch them.
5. Remove the blanched asparagus from the water, removing any excess water, and adding them to a large bowl with the cooled orzo.
6. As the asparagus and orzo cool further, prepare the dressing. Combine in a small bowl, the lemon zest and juice, finely minced garlic, olive oil, Dijon mustard, salt and pepper. Whisk until it comes together.
7. Add to the large bowl of orzo, the crumbled feta cheese, chopped parsley, and all of the dressing. Stir until well combined. Cover and refrigerate if not serving right away.
Storage
Store any leftover Lemon Asparagus Orzo in an airtight container in the refrigerator. Keep it chilled for up to 3 days to maintain freshness and flavor. Reheat it gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the pasta if needed. Enjoy it cold as a pasta salad, or warm it up for a quick and satisfying meal. Avoid freezing, as the texture of the orzo and asparagus may become mushy once thawed.
Recipe
Lemon Asparagus Orzo
Ingredients
- 3 cups Water
- 2 pieces Vegetable Bouillon Cubes
- ½ teaspoon Turmeric Powder optional
- 1 cup Uncooked Orzo
- ½ pound Fresh Asparagus
- ¼ cup Crumbled Feta Cheese
- ¼ cup Fresh Parsley chopped
Dressing Ingredients
- 1 teaspoon Lemon Zest
- 2 tablespoon Lemon Juice
- 1 clove Garlic finely minced
- 3 tablespoon Olive Oil
- 1 tablespoon Dijon Mustard
- ½ teaspoon Salt
- ¼ teaspoon Ground Pepper
Instructions
- Pour 3 cups of water into a pot and bring to a simmer. Add the bouillon cubes to the simmering water whisk until dissolved. Whisk in the optional turmeric at this point for a bright yellow cooked orzo.3 cups Water, 2 pieces Vegetable Bouillon Cubes, ½ teaspoon Turmeric Powder
- Add the orzo to the simmering water. Follow the instructions on the package to cook the orzo until al dente. Make sure to stir the orzo around in the water for the first couple minutes so that it does not stick to the bottom.1 cup Uncooked Orzo
- Use a fine mesh strainer to strain the cooked orzo. Do not rinse it, simply let it cool down, stirring as it cools so it does not clump up.
- While the orzo cools, prepare the asparagus. Remove the woody ends of the asparagus and cut the rest of them into bite sized pieces. Add them to a pot of boiling water for 2-3 minutes, only to blanch them.½ pound Fresh Asparagus
- Remove the blanched asparagus from the water, removing any excess water, and adding them to a large bowl with the cooled orzo.
- As the asparagus and orzo cool further, prepare the dressing. Combine in a small bowl, the lemon zest and juice, finely minced garlic, olive oil, Dijon mustard, salt and pepper. Whisk until it comes together.1 teaspoon Lemon Zest, 2 tablespoon Lemon Juice, 1 clove Garlic, 3 tablespoon Olive Oil, 1 tablespoon Dijon Mustard, ½ teaspoon Salt, ¼ teaspoon Ground Pepper
- Add to the large bowl of orzo, the crumbled feta cheese, chopped parsley, and all of the dressing. Stir until well combined. Cover and refrigerate if not serving right away.¼ cup Crumbled Feta Cheese, ¼ cup Fresh Parsley
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