Lemon asparagus orzo is a very easy and delicious dish consisting of pasta and tender asparagus spears tossed in a garlic and lemon sauce. It’s a tasty and simple side dish that takes no more than 30 minutes to prepare, and it’s also an excellent healthy option, and to make it extra healthy, I’ve included whole wheat orzo instead of the regular kind. I’ve also included alternatives to make the meal vegan.
To prepare this easy lemon asparagus orzo, simply soak the asparagus spears in hot water for a few minutes until they are slightly tender. Then, boil the orzo in a mixture of chicken broth and water with turmeric. Drain the pasta and toss it with a homemade vinaigrette.
Lemon asparagus orzo is great served with fish, it pairs wonderfully with grilled seafood, and you can also serve it with grilled chicken. It’s a beautiful dish thanks to the green asparagus and the golden color of the turmeric.
Ingredients
Yield: 6 Servings
- Lemon – 1 (Zested)
- Lemon Juice – 2 tablespoons
- Garlic – 3 cloves (Minced)
- Olive Oil – 3 tablespoons
- Salt and Pepper
- Asparagus – 1 pound
- Low-sodium chicken broth – 2 cups
- Water – 2 cups
- Salt – 1 teaspoon
- Turmeric – ½ teaspoon
- Dry Orzo Pasta – 1½ cups
- Fresh Parsley – ¼ cup (Chopped)
Suggestions & Alternatives:
- Vegan – You can easily substitute chicken broth with your favorite vegetable broth. Just be sure to use a dairy-free butter substitute if you decide to add butter at the end.
- Healthy – If you want to add a bit more fiber to the meal, try using a whole wheat orzo instead of the regular kind.
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Step-by-Step Instructions
Step 1: Place the lemon zest, juice, garlic, salt, and pepper in a medium-sized, deep bowl. Slowly pour in the olive oil while whisking continuously until the ingredients are well combined. Set this marinade aside — Tip: For easier preparation, always grate the lemon zest before cutting it to juice it.
Step 2: Trim the ends of the asparagus and place the stalks in a baking dish (Preferably 9×13 inches or similar). Pour boiling water over the asparagus until it is completely covered, then cover the dish with plastic wrap and let it sit until the water is warm to the touch. Drain the water and cut the asparagus stalks into 2-inch pieces.
Step 3: Pour the chicken broth and water into a large pot and bring to a boil. Add the salt and turmeric, bring back to a boil, then add the orzo. Cook for 10 minutes, or until tender. Drain the liquid, but do not rinse the pasta (It should be warm and starchy to absorb the seasoning well)
Step 4: Transfer the hot orzo to a large mixing bowl. Add the asparagus and parsley. Stir the sauce lightly if it separates while you’re resting, then pour it over the pasta salad. Mix well. Taste to see if it needs more salt or lemon juice, and add a little butter if desired.
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Why You’ll Love this Recipe
Lemon asparagus orzo is a side dish that offers a refreshing and delicious taste. It’s also a warm and light side dish, making it a great choice for regular weekday dinners or a weekend picnic. Lovely to serve this dish with grilled chicken, or enjoy a large bowl of it with a tall glass of iced tea.
I’m so excited for all of you to try lemon asparagus orzo ~ So please come back and write a comment here to tell me what you think of this deliciouuus side dish or any ideas about this recipe.
Healthy Lemon Asparagus Orzo
Tossed in a tangy homemade lemon vinaigrette, this bright lemon asparagus orzo features perfectly warm pasta and crisp-tender asparagus. It is a quick, flavorful, and easy side dish that comes together in under 30 minutes.
Ingredients
- 1 Lemon (Zested)
- 2 tablespoons Lemon juice
- 3 cloves Garlic (Minced)
- 3 tablespoons Olive oil
- Salt and pepper
- 1 pound Asparagus
- 2 cups Low-sodium chicken broth
- 2 cups Water
- 1 teaspoon Salt
- ½ teaspoon Turmeric
- 1½ cups dry orzo pasta
- ¼ cup Fresh parsley (Chopped)
Instructions
- Place the lemon zest, juice, garlic, salt, and pepper in a medium-sized, deep bowl. Slowly pour in the olive oil while whisking continuously until the ingredients are well combined. Set this marinade aside (For easier preparation, always grate the lemon zest before cutting it to juice it)
- Trim the ends of the asparagus and place the stalks in a baking dish (Preferably 9×13 inches or similar). Pour boiling water over the asparagus until it is completely covered, then cover the dish with plastic wrap and let it sit until the water is warm to the touch. Drain the water and cut the asparagus stalks into 2-inch pieces.
- Pour the chicken broth and water into a large pot and bring to a boil. Add the salt and turmeric, bring back to a boil, then add the orzo. Cook for 10 minutes, or until tender. Drain the liquid, but do not rinse the pasta.
- Transfer the hot orzo to a large mixing bowl. Add the chopped asparagus and fresh parsley. Stir the sauce briefly, then pour it over the pasta. Mix well, and add a little butter if desired.
Notes
- Storage ~ Store leftovers in an airtight container in the refrigerator for up to 4 days. It tastes great chilled from the refrigerator, at room temperature, or slightly warmed.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 238Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 7gCholesterol: 2mgSodium: 699mgCarbohydrates: 35gFiber: 4gSugar: 3gProtein: 8g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.