Orzo with Asparagus and Lemon

Orzo with asparagus and lemon is an ideal dish for all your summer parties, BBQ’s or outdoor gatherings.

This easy and healthy recipe combines soft lemony orzo with crunchy asparagus, onions and garlic to make the ultimate combination of flavors and textures.

It’s a versatile dish that can be enjoyed warm or cold and served as a main, snack, lunch or side.  

WHAT IS ORZO?

Orzo is an Italian pasta that looks like a large grain of rice.

It’s traditionally made with white flour, but you can find whole grain and gluten free varieties.

Although it looks like rice, it’s a pasta and not a grain meaning you will find orzo in the pasta section of the grocery store.

Orzo is super versatile and great in soups (like my avgolemono), pasta salads (like my greek orzo salad), casseroles or as a simple side dish.

WHAT INGREDIENTS DO I NEED TO MAKE ORZO WITH ASPARAGUS AND LEMON?

Red onion – shallots work well also.

Garlic – fresh is best, minced finely.

Asparagus – look for firm spears with a bright color that aren’t too thick or too thin. Trim the tough ends off and then cut into 3 small pieces per asparagus.

Orzo – use 1 cup dried orzo pasta which won’t look like a lot at first, but it expands while cooking. If needed, swap for a gluten-free orzo or quinoa.

Lemon – both the zest and juice are used for ultimate flavor.

Broth – vegetable or chicken broth works perfectly. I typically use chicken broth because I always have it on hand but using vegetable broth is better for serving a crowd in case anyone is vegetarian. 

Seasonings – butter, salt, black pepper and red pepper flakes are used to season the dish. Skip the red pepper flakes if you don’t like any spice.

HOW TO MAKE ORZO WITH ASPARAGUS AND LEMON

Step 1 – Wash and trim asparagus. Chop into bite size pieces (about 3 pieces per 1 asparagus). Dice red onion, mince garlic and zest lemon, set aside.

Step 2 – Heat butter in a large skillet or pot over medium heat. Add diced red onion and minced garlic, sauté for 2 minutes.

Step 3 – Add the asparagus and cook for 2-3 minutes, softening the asparagus. Next, add the dry orzo, lemon zest, salt, pepper and red pepper flakes. Toss together for a minute to toast the orzo.

Step 4 – Pour broth in and bring to a boil then turn heat down to low and simmer for 10-12 minutes. Stir every couple minutes to prevent orzo from sticking to the bottom.

Step 5 – Add juice from 1 lemon and stir together. Taste and adjust seasonings to your liking.Serve orzo with asparagus and lemon warm or cold.

RECIPE VARIATIONS AND SUBSTITUTIONS

Customization ideas:

• Add cheese: use parmesan, pecorino, goat or feta cheese.
• Other mix-ins: add peas, basil, arugula, spinach, olives, shallot, capers, artichoke hearts, pine nuts, grape tomatoes or sun-dried tomatoes.
• Vegan: swap the butter for vegan butter or olive oil and use vegetable broth to make orzo with asparagus and lemon a fully vegan recipe.

HOW TO SERVE ORZO WITH ASPARAGUS AND LEMON

Orzo with asparagus and lemon is a light and healthy dish that can be enjoyed as a light lunch, side dish or snack.

It’s versatile and delicious when served warm or even when cold like a pasta salad.

Serve with:

• Greek Meatballs
• Chicken Souvlaki
• Peri Peri Chicken
• Spatchcock Chicken
• Lamb Chops
• Grilled Chicken Caprese
• Steak, Salmon, Burgers, Fish, Kebobs, Pork Chops

STORING AND REHEATING INSTRUCTIONS

Storing – store leftover orzo with asparagus and lemon in an airtight container for 3 days.

Reheating – reheat leftovers in the microwave for a couple minutes until warmed through or heat in a pot on the stove over medium heat. You can also enjoy the leftovers cold for a pasta salad style dish.

RECOMMENDED TOOLS

• Large skillet
• Lemon zester
• Lemon juicer
• Garlic press

RECIPE FAQ’S

MORE RECIPES YOU’LL LOVE

• One Pot Greek Chicken and Rice
• Greek Feta Orzo Salad
• Greek Mezze Board

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