Lemon Butter Orzo Asparagus (Printable Version)

Creamy orzo tossed with lemon and asparagus offers fresh Mediterranean flavors for light meals or sides.

# What You'll Need:

→ Pasta & Vegetables

01 - 1 cup orzo pasta
02 - 1 bunch asparagus, trimmed and cut into 1-inch pieces
03 - 2 cloves garlic, minced
04 - Zest and juice of 1 large lemon
05 - 1 small shallot, finely chopped

→ Dairy & Fats

06 - 3 tablespoons unsalted butter
07 - 2 tablespoons extra-virgin olive oil
08 - 1/3 cup freshly grated Parmesan cheese

→ Liquids & Seasonings

09 - 2 1/2 cups vegetable broth
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
12 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Bring a medium pot of salted water to a boil. Add asparagus and blanch for 2–3 minutes until bright green and just tender, then drain and set aside.
02 - Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add shallot and garlic, sauté for 2 minutes until translucent and fragrant.
03 - Add orzo to the skillet, stirring frequently for 1–2 minutes until lightly toasted.
04 - Pour vegetable broth into the skillet and bring to a gentle simmer. Cook, stirring often, until orzo is al dente and most liquid has been absorbed, about 10–12 minutes.
05 - Stir in blanched asparagus, remaining 1 tablespoon butter, lemon zest, and lemon juice. Mix until well combined.
06 - Remove skillet from heat and fold in Parmesan cheese. Season to taste with salt and freshly ground black pepper.
07 - Top with chopped parsley and serve warm.

# Additional Tips::

01 -
  • Easy to prepare and ready in about thirty minutes
  • Uses pantry staples with a handful of fresh produce
  • Works as a light main or flavorful side
  • Vegetarian friendly and simple to adapt
02 -
  • High in fiber thanks to asparagus and orzo
  • Rich in flavor but light enough for spring or summer meals
  • Flexible for vegetarian and gluten free lifestyles
03 -
  • Use a microplane or fine grater to get only the outer yellow skin of the lemon for zest the white pith underneath is bitter
  • Do not walk away while the orzo simmers as it can stick quickly Stir often to ensure even cooking
  • Serve in warmed bowls to keep the orzo creamy and luscious from the first bite to the last

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