Lemon Asparagus Orzo (Vegan!)
This bright and flavorful Lemon Asparagus Orzo features fresh parsley, dill, and a delicious lemon-miso-tahini dressing. It's easy to make and customize just the way you like!
Servings: 5 (1-cup servings)
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
*Asparagus: I purchase a 1 lb. bunch of asparagus, then snap off the woody ends.
Orzo: 1 cup dry orzo pasta equals about 6-7 oz.
Gluten-free option: Orzo isn't typically gluten-free, so use a GF orzo if you can find it. Otherwise substitute your favorite small gluten-free pasta.
Yield: Recipe makes about 5 heaping cups.
Recipe originally published March 2018. Updated February 2026 with a more flavorful, balanced dressing.
Nutrition Per Serving (Estimate)
Calories: 182 kcal | Carbohydrates: 31 g | Protein: 8 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 377 mg | Fiber: 4 g | Sugar: 3 g | Vitamin A: 1036 IU | Vitamin C: 16 mg | Calcium: 48 mg | Iron: 3 mg
