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Lemon Asparagus Orzo (Easy, Vegan!)
4.9 from 24 votes

Lemon Asparagus Orzo (Easy, Vegan!)

This orzo with asparagus is so bright & flavorful! It features fresh parsley, dill, and a lemon-miso dressing. Simple to make and customize!

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 5 (1-cup servings)
Calories: 168 kcal
Course: Side Dish
Cuisine: Vegan, gluten-free

Ingredients

  • 1 lb. asparagus
  • 1 cup orzo pasta (about 6-7 oz.)
  • 3 green onions
  • 1/4 cup parsley fresh
  • 3 Tbsp. dill fresh
  • 3 Tbsp. vegan parmesan cheese (or more for serving)
For the lemon-miso dressing:
  • 1/2 tsp. lemon zest
  • 1/4 cup lemon juice fresh
  • 1 1/2 tsp. white miso
  • 1-2 cloves garlic minced

Instructions

    Cup of Yum
  1. 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.
  2. Make the dressing: Place all dressing ingredients in a small bowl. Whisk until miso is smooth and combined.
  3. 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.)
  4. Cut asparagus: When asparagus is cooked, carefully remove with tongs and transfer to a cutting board. Cut into 1-inch pieces.
  5. 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

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%)

Nutrition Facts

Serving: 5 (1-cup servings)

Amount Per Serving

Calories 168

% 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.