Lemon Asparagus Orzo (Easy, Vegan!)
Celebrate spring with this bright & flavorful asparagus orzo! It features fresh parsley, dill, and a lemon-miso dressing. Simple to make and customize!
Servings5 (1-cup servings)
Ingredients
- 1 lb. asparagus
- 1 cup orzo pasta (about 6-7 oz.)
- 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
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.
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 Per Serving (Estimate)
Calories: 168 kcal | Carbohydrates: 30 g | Protein: 8 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 363 mg | Fiber: 4 g | Sugar: 3 g | Vitamin A: 1033 IU | Vitamin C: 17 mg | Calcium: 45 mg | Iron: 3 mg