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–+ servings

Lemon Asparagus Orzo

French Kiss Cook
Combine tender orzo pasta with blanched asparagus, in a bright garlic and lemon dressing.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine American
Servings 4
Calories 278 kcal

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

Nutrition

Calories: 278kcalCarbohydrates: 32gProtein: 8gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 8mgSodium: 539mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 788IUVitamin C: 12mgCalcium: 84mgIron: 2mg
Keyword asparagus, lemon, orzo, pasta
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