This easy Lemon Asparagus Orzo recipe is so bright and flavorful! It features fresh parsley, dill, and a lemon-miso dressing. Plus it's easy to make and customize just the way you like it! (Vegan, oil-free, gluten-free option.)
This simple yet elegant Asparagus Orzo dish is so fresh and delicious! It's great year-round, but especially in spring when asparagus is in peak season.
It features tender asparagus, green onions, vegan parmesan, and vibrant herbs like fresh parsley and dill. Then we toss it in a lemon-miso dressing with garlic. (Yum!)
The best part is you can customize it just the way you like. It's a fun and versatile dish to play around with depending on what you have on hand. (See below for some ideas.)
Ingredients for Lemon Asparagus Orzo
For this recipe, you'll toss together in a medium bowl:
- Fresh asparagus: You'll need one pound asparagus spears for this recipe. I snap or trim off the tough, woody ends before cooking.
- Orzo pasta: Orzo is not typically gluten-free as it's usually made with wheat. So for a gluten-free substitute, use a gluten-free orzo if you can find it. Otherwise swap in your favorite (tiny!) gluten-free pasta or quinoa instead.
- Green onions: These are also called scallions.
- Fresh parsley
- Fresh dill
- Dairy-free parmesan: I use my homemade Vegan Parmesan Cheese made with either cashews or almonds. But feel free to use your own favorite!
- Fresh lemon juice & lemon zest: I like to buy organic lemons whenever possible when I'm using the zest from the outer peel.
- Garlic cloves
- White miso: You can also add salt and black pepper to taste.
Customizing
Other additions: Stir in artichoke hearts, olives, capers, shallot, fresh basil, baby spinach, or arugula. You can also include other veggies like spring peas, cherry tomatoes, sun-dried tomatoes, etc.
Nuts & vegan cheese: Toss in pine nuts for crunch, vegan feta cheese crumbles, or toasted almond slivers.
Dressing: Change up the dressing as you see fit. Add vinegar, garlic powder, more lemon juice or zest, etc.
Olive oil: I prepare this recipe oil-free, however feel free to drizzle in a tablespoon of olive oil to the dressing if desired. (Or cook your asparagus with vegan butter for a richer taste.)
Asparagus Tips!
- I like to find spears of medium thickness (rather than too thick or too thin).
- For best quality, look for spears that are firm with closed tips and bright color.
- Also be sure the ends are not dried out. This usually means they're past their prime freshness.
Serving
Temperature: Either serve this dish warm right after preparing, or at room temperature.
Garnish: Top the dish with more fresh herbs, lemon zest, lemon slices, or vegan parmesan cheese if desired.
Storing
Store leftovers in an airtight container in the refrigerator. I find it keeps for about 3 days. You can enjoy the leftovers chilled straight from the fridge, or reheat in the microwave.
For more inspiration, also browse all vegan spring recipes.
Lemon Asparagus Orzo (Easy, Vegan!)
Ingredients
- 1 lb. asparagus
- 1 cup orzo pasta*
- 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
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Laura Hickman says
I’m so sad you changed this recipe and didn’t keep the old one on here! It was so simple, less ingredients, and I know I should’ve written it down but I didn’t, argh! So I suppose I’m mad at myself lol! I’ll improvise and hope it turns out the same….we use your recipe every year for Passover meal, it’s wonderful and even my kids love it!
Kaitlin says
Hello, Laura! Great to hear you've been enjoying it. For the original recipe, just omit the dill, miso, and vegan parmesan cheese and you're good to go!
Claire says
Looks amazing, can I cook it ahead and reheat it somehow? Thanks.
Kaitlin says
Hello Claire and thank you! Sure, this can be made ahead and simply reheated in the microwave if you wish. You could even squeeze a little fresh lemon juice on top before serving to brighten it up after reheating. Hope you enjoy!
Stacy V says
LOVE this recipe!! Made a couple of changes. I cut and roasted my asparagus for speed. I also toasted my orzo to bring out the nutty flavor. I added chopped fresh spinach and parsley. After I had the asparagus in I added parmesan cheese. Added a little olive oil to the dressing and topped with toasted sliced almonds. So nutty and flavorful. I hope you don't mind.
Kaitlin says
This is awesome, Stacy! Absolutely love that you made it your own, and it's always so fun to hear people's creative spin. Thank you so much for sharing!
Barbara says
Can this be served room temperature? Would like to have it made just before company arrives!
Kaitlin says
Hello, Barbara! Yes! I think it's great served at room temperature.