Lemon Orzo with Asparagus
One‑pot, zesty side dish with bright lemon flavor and crisp asparagus.
Servings: 4 servings
Ingredients
- 2 tbsp unsalted butter or olive oil
- 2 shallots or 1/2 red onion diced
- 3-4 garlic cloves minced
- 1 lb asparagus trimmed and cut into 1" pieces
- 1 cup dry orzo
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 cups low-sodium vegetable or chicken broth
- 1 lemon zest + juice
- 1/4 cup freshly grated parmesan optional
Instructions
- Wash and trim asparagus. Cut into 1" inch pieces (about 4 pieces per 1 asparagus). Dice shallot, mince garlic, grate parmesan and set aside.
- Heat butter in a large nonstick skillet over medium-low heat. Sauté shallot until softened, about 1–2 minutes.
- Add garlic and cook until fragrant, about 30 seconds. Toss in asparagus and sauté for 2–3 minutes.
- Add orzo, salt, pepper, and red pepper flakes and toast for 1 minute.
- Pour in broth and bring to a gentle simmer over medium heat.
- Cook uncovered, stirring frequently, until orzo is al dente and most liquid is absorbed, about 10-12 minutes.
- Remove from heat and stir in the zest and juice from one lemon. Fold in parmesan, if using.
- Garnish with extra lemon slices or parmesan.
Notes
Storing – store leftovers in the fridge 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.
Vegan – swap the butter and parmesan for vegan alternatives for a completely vegan dish.