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Asparagus Orzo

A protein-packed, heart-healthy dish that combines fresh asparagus and chewy orzo for a quick and flavorful family meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dry orzo pasta The heart of the dish, offering a satisfying texture.
  • 1 pound asparagus, trimmed and cut into 1-inch thick slices Adds freshness and nutrients.
  • ¾ cup finely grated Parmesan cheese Brings creaminess and enhances flavor.
  • ¼ cup chopped fresh basil Provides a fragrant herbaceous note.
  • ¼ cup chopped fresh dill Adds a peppery and slightly sweet touch.
  • 3 tablespoons extra-virgin olive oil A healthy fat that enriches the dish.
  • 1 each lemon, zested and juiced Brightens the flavors and balances richness.
  • 1 clove garlic, grated For a robust, aromatic depth.
  • ¼ teaspoon crushed red pepper flakes Infuses a gentle kick of heat.
  • 2 tablespoons unsalted butter Adds richness and helps meld the flavors together.
  • to taste kosher salt Essential for enhancing all flavors.

Method
 

Cooking Steps
  1. Bring a large pot of water to a rolling boil. Season generously with salt.
  2. Add the orzo to the boiling water and cook until al dente according to package directions (usually 8-10 minutes).
  3. In the last two minutes of cooking, add the cut asparagus to the pot.
  4. Drain the orzo and asparagus and return the pot to the stove (without heat). Allow to dry for a moment.
  5. In a medium bowl, whisk together the Parmesan, basil, dill, olive oil, lemon zest, lemon juice, garlic, salt, and red pepper flakes.
  6. Add the orzo and asparagus back to the now-empty pot. Place over medium-low heat, stir in the butter until melted and everything is warmed through.
  7. Once off the heat, add the Parmesan-herb mixture, stirring gently to combine. Season with additional salt and red pepper flakes to taste.

Notes

Always keep ingredients for this dish stocked in your pantry. Feel free to swap asparagus for seasonal vegetables like green beans or peas.