Lemon Asparagus Orzo (Easy, Vegan!)
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
25 mins
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Servings
5 (1-cup servings)
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Calories
168 kcal
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Course
Side Dish
-
Cuisine
Vegan, gluten-free
Lemon Asparagus Orzo (Easy, Vegan!)
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This orzo with asparagus is so bright & flavorful! It features fresh parsley, dill, and a lemon-miso dressing. Simple to make and customize!
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Ingredients
- 1 lb. asparagus
- 1 cup orzo pasta (about 6-7 oz.)
- 3 green onions
- 1/4 cup fresh parsley
- 3 Tbsp. fresh dill
- 3 Tbsp. Vegan Parmesan Cheese (or more for serving)
For the lemon-miso dressing:
- 1/2 tsp. lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 tsp. white miso
- 1-2 cloves garlic, minced
Instructions
- Cook orzo: Cook your orzo according to package instructions, taking care to not overcook it. Leave it slightly firm, not mushy. (I boil mine in salted water for about 7-9 minutes, stirring occasionally to prevent it from sticking on the bottom.) When orzo is cooked, carefully pour it in a mesh strainer, rinse with cool water, and drain well.
- Make the dressing: Place all dressing ingredients in a small bowl. Whisk until miso is smooth and combined.
- Cook asparagus: Trim off woody ends of asparagus spears. Add 1 cup water to a large skillet over medium-high heat. When it's gently boiling, carefully add asparagus. Cover with lid and steam for about 4-5 minutes or until spears are just tender. (Take care not to overcook. The time may vary depending on how thick your spears are.)
- Cut asparagus: When asparagus is cooked, carefully remove with tongs and transfer to a cutting board. Cut into 1-inch pieces.
- Prepare the rest: Slice green onions. Roughly chop parsley and fresh dill. Place in a medium mixing bowl. Then add the rest: cut asparagus, cooked orzo, vegan parmesan, and dressing. Toss to combine. Adjust the flavors as desired or add salt & pepper to taste.
Notes
- Gluten-free option: Orzo is typically not gluten-free, so use a GF orzo if you can find it. Otherwise substitute your favorite (tiny!) gluten-free pasta, or quinoa.
- Other additions: Artichoke hearts, olives, vegan feta, other herbs, spinach, sun-dried tomatoes, peas, shallot, pine nuts, etc.
- Other additions: Artichoke hearts, olives, vegan feta, other herbs, spinach, sun-dried tomatoes, peas, shallot, pine nuts, etc.
- Yield: Recipe makes about 5 heaping cups.
- Recipe originally published March 2018. Updated April 2024. (For the original recipe, omit the dill, miso, and vegan parmesan.)
Nutrition Information
Show Details
Calories
168kcal
(8%)
Carbohydrates
30g
(10%)
Protein
8g
(16%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Potassium
363mg
(10%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
1033IU
(21%)
Vitamin C
17mg
(19%)
Calcium
45mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5(1-cup servings)
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 363mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1033IU | 21% |
| Vitamin C | 17mg | 19% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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