Lemon Orzo with Asparagus
User Reviews
4.6
Lemon Orzo with Asparagus
Description
This recipe features orzo pasta cooked in a broth and water mixture with salt and turmeric for subtle color. Asparagus is briefly blanched by covering it with boiling water to soften, then chopped into pieces. The lemon dressing is made from lemon zest and juice, minced garlic, salt, black pepper, and olive oil whisked to mildly emulsify. Once orzo and asparagus are combined in a bowl, the dressing is added and tossed to coat all components evenly. Chopped fresh parsley adds a fresh green note.
The dish carries light citrus and garlic flavors along with the tender yet slightly firm orzo and asparagus pieces, making for a spring-inspired side dish. It can be served alone or with an added pat of butter for richness. The natural herbal and bright tones complement a variety of main dishes.
Additional enhancements can include Parmesan cheese, pine nuts, or grilled protein if desired, as suggested in the original notes.
Ingredients
For the dressing
- 1 lemon zested
- 2 tablespoons lemon juice
- 3 cloves garlic minced
- salt to taste
- black pepper to taste
- ¼ cup olive oil
For the orzo
- 1 pound asparagus
- 2 cups chicken broth low sodium
- 2 cups water
- 1 teaspoon salt
- ¼ teaspoon Turmeric
- 1½ cup orzo pasta dry
- ¼ cup parsley chopped, fresh
Instructions
- Place the lemon zest, juice, garlic, salt, and pepper in a deep medium bowl. Add oil and whisk until it emulsifies a bit. Set aside.
- Snap the end pieces off the asparagus and lay the asparagus stalks in a baking dish, 9x13 inch. Pour boiling water over the asparagus (just enough to cover it), cover dish with plastic wrap and let sit until the water is warm to the touch. Drain water and cut the asparagus stalks into 2 inch pieces.
- Place the chicken broth and water in a large pot and bring to a boil. Add the salt and turmeric and bring back to a boil. Add the orzo and cook until tender, about 10 minutes. Drain orzo, but do not rinse it.
- Place the hot orzo in a large bowl, add the asparagus and parsley. Whisk the dressing if needed and pour it over the salad. Mix well. Top with butter if preferred.
Notes
- Adding Parmesan cheese or extra lemon juice before serving enhances flavor.
- For crunch, toss in toasted pine nuts or breadcrumbs.
- You can substitute parsley with basil or mint for different herbal notes.
- Incorporate grilled chicken or shrimp to turn this side into a main course.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 256kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 421mg | 18% |
| Potassium | 356mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 787IU | 16% |
| Vitamin C | 20mg | 22% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
