Lemon Garlic Orzo with Asparagus

This light & easy lemony orzo with asparagus is a lovely spring side dish with a pop of fresh flavors.

AuthorKaitlin - The Garden Grazer

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

CourseSide Dish

CuisineGluten-Free Option, Oil-Free, Vegan

Servings 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)