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    Home » Recipes » Sides

    Lemon Garlic Orzo with Asparagus

    Mar 20, 2018 by Kaitlin

    An easy 6-ingredient recipe for Lemon Garlic Orzo with Asparagus! This is a lovely side dish especially in the springtime with seasonal asparagus. Plus it only takes 20 minutes to prepare.

    Lemon Garlic Orzo with asparagus in a bowl with spoon

    This easy lemon orzo side dish highlights one of spring's finest harvests - asparagus!

    Plus it is only 6 ingredients and 20 minutes to prepare.

    It's such a simple dish but includes bright pops of flavor from the fresh lemon, garlic, and parsley. (You could even add a bit of lemon zest for more lemon flavor.)

    Fresh asparagus spears steaming in a pan on the stove

    Ingredients for Lemon Garlic Orzo

    For this simple recipe you will toss together in a medium bowl:

    • Fresh asparagus: You will need about one pound asparagus spears for this recipe. I like to snap or trim off the tough, woody ends before cooking. Usually I try to purchase spears of medium thickness, rather than too thin or too thick. You can look for spears that are firm with closed tips and bright color for best quality. Also be sure the ends are not dried out as this usually means they are past their prime freshness.
    • Orzo pasta: Orzo is not gluten-free, so you can substitute with rice if needed (or a gluten-free orzo if you can find it).
    • Green onions (scallions)
    • Fresh parsley: I like parsley best in this recipe, but you can absolutely substitute other fresh herbs of choice.
    • Fresh lemon juice: You will need about one large lemon or two smaller lemons.
    • Garlic cloves
    • Salt and black pepper to taste

    Cooking Asparagus

    I either lightly steam or sauté my asparagus to desired tenderness then drain. But this recipe works with whatever your cooking method, such as roasting, grilling, broiling, etc.

    Need more guidance? Here's an article from The Spruce with 8 Ways to Cook Asparagus.

    Uncooked orzo pasta in a small jar with spoon

    Customizing

    Herbs + greens: Stir in fresh basil or other fresh herbs, baby spinach, or arugula for a peppery kick.

    Vegetables: Include other veggies like spring peas, cherry tomatoes, sun-dried tomatoes, shallot, etc.

    Nuts + vegan cheese: Toss in pine nuts for crunch, vegan parmesan cheese, vegan feta cheese crumbles, etc.

    Olive oil: I make this recipe oil-free, however feel free to toss in a tablespoon of olive oil if desired. (Or cook your asparagus with vegan butter for a richer taste.)

    Cooked pasta in a white bowl topped with lemon slices

    For more inspiration, also browse all vegan spring recipes.

    Lemon Garlic Orzo with asparagus in a bowl with spoon

    Lemon Garlic Orzo with Asparagus

    This light & easy lemony orzo with asparagus is a lovely spring side dish with a pop of fresh flavors.
    4.41 from 10 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Side Dish
    Cuisine: Gluten-Free Option, Oil-Free, Vegan
    Servings: 6 side servings

    Ingredients

    • 1 lb. asparagus
    • 1 cup orzo pasta (uncooked)
    • 2 green onions
    • 3 Tbsp. fresh parsley (more to taste)
    • Salt/pepper to taste

    For the lemon-garlic dressing:

    • 1/4 cup fresh lemon juice (about 1 large lemon, plus optional zest)
    • 1-2 cloves garlic, minced

    Instructions

    • Cook orzo: In a medium saucepan, bring 2 cups water to a boil. (You can use vegetable broth for more flavor.) Add orzo, stir well, then reduce heat and simmer for about 10 minutes or until tender. Drain.
    • Meanwhile, make the dressing: Place minced garlic and lemon juice in a small bowl. (Zest a bit of lemon peel first if desired.)
    • Prepare asparagus: Trim off woody ends, rinse, and cook until just tender. (*See notes below for cooking suggestions.)
    • When cooked, cut asparagus into 1-inch pieces.
    • Roughly chop parsley, stems removed. Slice green onions.
    • In a medium bowl, add all ingredients and pour lemon-garlic dressing on top. Toss to combine and salt/pepper to taste if desired.

    Notes

    *Cooking asparagus: Method 1: If you have a steamer basket, steam for about 3-7 minutes, depending on how thick the stalks are. Method 2: Place 1 cup water in a large skillet and bring to a boil. Add asparagus, cover, and steam for 3-7 minutes or until stalks are just tender. Method 3: You could also grill, roast, or broil the asparagus.
    Gluten-free option: Use GF orzo, or substitute your favorite gluten-free pasta, quinoa, or rice instead of the orzo.
    Optional additions: Fresh basil, baby spinach, sun-dried tomatoes, vegan feta crumbles, spring peas, cherry tomatoes, shallot, pine nuts, vegan parmesan, etc.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Lemon Garlic Orzo with Asparagus
    Amount per Serving
    Calories
    112
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    237
    mg
    7
    %
    Carbohydrates
     
    23
    g
    8
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    762
    IU
    15
    %
    Vitamin C
     
    11
    mg
    13
    %
    Calcium
     
    30
    mg
    3
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this Lemon Garlic Asparagus Orzo recipe, also check out:

    • Miso-Glazed Green Beans
    • Teriyaki Broccoli and Carrots
    • Roasted Vegetable Orzo with Garlic-Balsamic

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Side Dish Recipes

    • Cilantro Jalapeno Hummus
    • Vegan Cashew Queso
    • Smoky Roasted Chickpeas (Oil-Free!)
    • Teriyaki Mushrooms with Snow Peas

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Claire

      October 07, 2022 at 11:06 am

      Looks amazing, can I cook it ahead and reheat it somehow? Thanks.

      Reply
      • Kaitlin

        October 08, 2022 at 7:55 am

        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!

        Reply
    2. Stacy V

      May 29, 2020 at 9:02 am

      5 stars
      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.

      Reply
      • Kaitlin McGinn

        June 06, 2020 at 1:58 pm

        Awesome Stacy! Absolutely love that you made this your own. It's always so fun to hear other people's creative variations. Thank you so much for sharing!

        Reply
    3. Barbara

      May 08, 2019 at 2:19 pm

      Can this be served room temperature? Would like to have it made just before company arrives!

      Reply
      • Kaitlin McGinn

        June 11, 2019 at 1:08 pm

        Hi Barbara! Yes! We think it does well made a little ahead of time and served at room temp.

        Reply
    4. Wendy T

      March 21, 2018 at 11:23 pm

      Yum, yum, yum! I think I may try this with risotto, as I'm not a fan of orzo. Thanks!

      Reply
      • Kaitlin | The Garden Grazer

        April 24, 2018 at 5:48 pm

        Great idea!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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