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Asparagus Orzo

A delightful dish that combines fresh asparagus with creamy Parmesan and orzo for a quick, nutritious meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 cup dry orzo pasta Use whole wheat or gluten-free orzo for a healthier option.
  • 1 pound asparagus, trimmed and cut into 1-inch thick slices Fresh asparagus adds vital nutrients; frozen can also work well.
Cheese and Herbs
  • 3/4 cup finely grated Parmesan cheese This gives a delicious creaminess; feel free to substitute with nutritional yeast for a vegan version.
  • 1/4 cup chopped fresh basil Adds a lovely aromatic note, but can be replaced with parsley in a pinch.
  • 1/4 cup chopped fresh dill Dill offers unique flavor profiles; substitute with thyme if desired.
Seasoning
  • 3 tablespoons extra-virgin olive oil Essential for healthy fats; any neutral oil can be used.
  • 1 whole lemon, zested and juiced Fresh lemon juice brightens the dish; bottled lemon juice can suffice but lacks freshness.
  • 1 clove garlic, grated Garlic enhances flavor; shallots can be substituted for a sweeter taste.
  • 1/4 teaspoon crushed red pepper flakes These add a hint of heat; adjust based on your spice preference.
  • 2 tablespoons unsalted butter Butter enriches the dish; a vegan butter option can be used for a dairy-free version.
  • to taste teaspoon Kosher salt Use to taste as seasoning is crucial.

Method
 

Preparation
  1. Bring a large pot of water to a boil; season generously with salt. Add the orzo and cook until al dente according to package directions.
  2. Incorporate the asparagus into the boiling pot in the last two minutes of cooking.
  3. Drain the orzo and asparagus, setting aside the pot for the next steps.
  4. Return the now-empty pot to the stove, allowing it to dry out completely or give it a quick wipe.
Mixing
  1. Whisk together the Parmesan, basil, dill, olive oil, lemon zest, lemon juice, garlic, salt, and red pepper flakes in a medium bowl.
  2. Return the orzo and asparagus to the warm pot over medium-low heat, stirring in the butter until melted and well combined.
  3. Off heat, pour in the Parmesan-herb mixture, stirring gently to ensure everything is evenly coated.
  4. Taste and season with additional salt and red pepper flakes as necessary.
Storage
  1. Store any remaining Asparagus Orzo in an airtight container in the fridge for up to 3 days.

Notes

Allow the Asparagus Orzo to sit for a couple of minutes after cooking to help the flavors meld beautifully. It is ideal for meal prep, consider making a double batch.