Orzo with Asparagus and Lemon
Combining soft lemony orzo with crunchy asparagus, onions and garlic to make the perfect combination of flavors and textures. It can be enjoyed warm or cold and served as a main, side or snack.
Servings: 4 servings
Ingredients
- 2 tbsp unsalted butter or olive oil or vegan alternative
- 1/2 red onion (or 2 shallots) diced
- 3-4 garlic cloves minced
- 1 lb asparagus trimmed and cut into pieces
- 1 cup dry orzo
- 1 lemon zest + juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 3 cups low-sodium vegetable or chicken broth
Instructions
- 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.
- Heat butter in a large skillet or pot over medium heat. Add diced red onion and minced garlic, sauté for 2 minutes.
- 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.
- 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.
- Add juice from 1 lemon and stir together. Taste and adjust seasonings to your liking. Serve with extra lemon slices.
Notes
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 or medium heat. You can also enjoy the leftovers cold for a pasta salad style dish.
Vegan – swap the butter for olive oil or a vegan butter and use vegetable broth for a fully vegan recipe.