This bright and flavorful Lemon Asparagus Orzo recipe combines tender asparagus, fresh herbs, and a creamy lemon-miso-tahini dressing. It's easy to prepare and simple to customize! (Vegan, refined oil-free, gluten-free option.)
This simple yet elegant Asparagus Orzo is bright, fresh, and full of flavor! It's a wonderful dish to enjoy year-round, but it truly shines in spring when asparagus is in peak season.
We combine tender asparagus, green onions, savory vegan parmesan, and fresh herbs like parsley and dill. Then everything is tossed in a creamy lemon-miso-tahini dressing. It brings the whole dish together with a balance of bright citrus, umami miso, and subtle, nutty richness. (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 variation 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. (One bunch in the store is usually one pound.) Then 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 small gluten-free pasta instead.
- Green onions: These are also called scallions.
- Fresh parsley
- Fresh dill: Fresh herbs really brighten & enhance this dish. Parsley and dill pair wonderfully with asparagus and lemon.
- Dairy-free parmesan: I use my homemade Vegan Parmesan Cheese made with either cashews or almonds. (But feel free to swap in your own favorite!)
- Fresh lemon juice & lemon zest: I try to purchase organic lemons when using the zest from the outer peel. The zest adds lots of aroma without the sourness, so feel free to include even more if you'd like!
- Tahini: Just a tablespoon adds creamy texture and nutty depth to the homemade dressing.
- White miso: This adds a salty, umami layer. (You can also add salt and black pepper to taste.)
- Garlic cloves: Or substitute garlic powder instead.
- Nutritional yeast: Just a couple teaspoons adds a deeper, savory flavor but you can omit this if desired.
- Dijon mustard
Customizing
Variations: Stir in artichoke hearts, Kalamata olives, capers, shallot, chickpeas, 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 or pistachios for crunch, vegan feta cheese crumbles, or toasted almond slivers.
Dressing: Change up the dressing however you see fit. Add vinegar, garlic powder, more lemon juice or zest, tamari, or a drizzle of pure maple syrup to balance the tartness.
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
Enjoy this as a light lunch, fresh seasonal side dish, or make-ahead option for gatherings or meal prep.
Temperature: You can 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 (Vegan!)
Ingredients
- 1 lb. asparagus*
- 1 cup orzo pasta
- 3 green onions
- 1/4 cup fresh parsley
- 3 Tbsp. fresh dill
- 2 Tbsp. Vegan Parmesan Cheese
For the lemon-tahini dressing:
- 1 tsp. lemon zest
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. tahini
- 1 Tbsp. white miso
- 1-2 cloves garlic, minced
- 2 tsp. nutritional yeast
- 1/2 tsp. Dijon mustard
- 1-2 Tbsp. warm water (to thin)
Instructions
- Make dressing: Place all dressing ingredients in a small bowl. Whisk until smooth and pourable. (Start with 1 Tbsp. water and add more as needed to thin.) Set aside.
- Cook orzo: Cook your orzo according to package directions, 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 very well.
- Cook asparagus: Trim off the 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 3-4 minutes or until spears are just tender. (Again, take care not to overcook. The time may vary depending on how thick your spears are.)
- Cut asparagus: When the asparagus is cooked, carefully remove with tongs and transfer to a cutting board. Cut into 1-inch pieces.
- Prepare the rest: Slice the green onions. Roughly chop the parsley and fresh dill. Place in a medium mixing bowl.
- Combine: Then add the 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, the salad portion is only the asparagus, orzo, green onions, and parsley. (So omit the dill and parmesan.) Then the dressing is simply the lemon zest, lemon juice, and garlic. Hope you continue to enjoy it!
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.