Description
This lemon asparagus orzo is a perfect side dish that is zingy, fresh, and so yummy. Whether you’re looking to pair this with a protein for an easy weeknight dinner, or serve this to a crowd, this dish is a 10/10!
Ingredients
Units
Scale
- 1 cup dried orzo
- 1 lemon, juiced and zested
- 1/4 cup pecorino cheese
- 1 bunch asparagus, chopped into 1/2” pieces
- 1/4 cup dill, chopped
- Kosher salt
- Black pepper
- 2 cloves garlic, minced
- 1 tablespoon neutral oil (for cooking the asparagus)
- 2 tablespoons extra virgin olive oil (to toss into the pasta)
Instructions
- Prep the Vegetables – chop the asparagus, dill, and garlic.
- Bring a medium-sized pot of water to a boil. Add a few tablespoons of salt and the orzo. Cook according to package directions and drain.
- Heat a large pan on medium-high heat. Add a tablespoon of neutral oil and the chopped asparagus. Cook for 1 minute, then add the garlic and a pinch of kosher salt. Cook for another minute, then remove from heat into a large mixing bowl.
- Once the orzo is cooked, add it to the asparagus along with lemon zest, lemon juice, a pinch of kosher salt, black pepper to taste, dill, and pecorino cheese. Mix everything together, taste to adjust seasoning, and serve.
Equipment
Notes
This can be served immediately warm, room temperature, or cold.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Quick and easy
- Method: Stovetop
- Cuisine: American