Asparagus Orzo
Asparagus Orzo is a simple elegant side dish that pairs perfectly with seafood, chicken or beef.
The tender pasta and asparagus come together in a lemony dressing that is absolutely perfect for a fancy dinner party or a quick weeknight dinner.
WHY YOU WILL LOVE THIS DELICIOUS SIDE DISH
- It’s a great side dish that pairs perfectly with with fish, chicken and beef.
- This easy side dish can be whipped up in just 20 minutes.
- Vegetarian friends and family will love this asparagus recipe as a main dish.
- Asparagus Orzo is made with simple ingredients.
- It’s a great healthy dinner option.
WHAT IS ORZO
Many people think orzo is rice, but actually it’s pasta made from semolina flour. In Italian, the word orzo means barley, but there isn’t actually any barley. The name originated from it’s tiny size that closely resembles barley. In Australia they call orzo risoni.
Often people use orzo to make pasta salad, soups and grain bowls. I highly recommend this Greek Feta Salad that has orzo has one of the main elements.
INGREDIENTS
- Fresh Asparagus
- Orzo Pasta
- Fresh Lemon Juice & Lemon Zest
- Butter
- Salt and Black Pepper
- Garlic
- Parmesan Cheese
- Milk
- Fresh Herbs like parsley and basil are optional.
HOW TO MAKE CREAMY ASPARAGUS ORZO
STEP 1 – Cook orzo using the package directions.
STEP 2 – To a large sauce pan add 3 Tbsp butter and 2 cloves minced garlic. Over medium heat cook until butter begins to brown and garlic softens. Careful not to burn the garlic.
STEP 3 – To the same sauce pan, add prepared asparagus, 1 tsp salt and 1/2 tsp pepper. Saute until asparagus is tender. (See below for how to prepare the asparagus.)
STEP 4 – Add in cooked hot orzo, lemon zest from 1 lemon, 3-4 tablespoons of lemon juice and 1/2 cup Parmesan cheese.
STEP 5 – Next, pour in 1/4 cup milk and mix until everything is well combined.
STEP 7 – Garnish with extra Parmesan cheese, fresh parsley and lemon slices.
TIPS AND SUBSTITUTIONS
- Cook the orzo in chicken broth or chicken stock for additional flavor.
- Substitute green beans, snap peas or even broccoli for the asparagus.
- Don’t over cook the asparagus pieces. You don’t want them to become mushy.
- For a tangy flavor add 1/2 cup of feta cheese.
- Feel free to cut the asparagus in to 2-inch pieces if you prefer.
- Green onions are also an excellent garnish.
FREQUENTLY ASKED QUESTIONS
The short answer is yes, BUT if you can get your hands on fresh asparagus I would absolutely recommend fresh over canned.
You could certainly substitute another type of pasta in this recipe. I’ve broken up spaghetti to mimic the size of orzo, but truly any type of pasta will work.
You can use all but the woody ends. Gently bend the asparagus until it snaps. It will naturally snap so the woody end breaks off. This should happen where the stalks turn from white into green.
MORE SALAD RECIPES
Asparagus Orzo
Ingredients
- 1 cup Raw Orzo
- 3 Tbsp Butter
- 2 cloves Minced Garlic
- 1 lb Asparagus
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 cup Milk
- 3-4 Tbsp Fresh Lemon Juice
- Zest from 1 lemon
- 1/2 cup Parmesan Cheese
- 2 Tbsp Parsley Garnish
Instructions
- Cook orzo using the package directions.
- Add 3 Tbsp butter and 2 cloves minced garlic to a skillet. Cook until butter begins to brown and garlic softens.
- Add asparagus, 1 tsp salt and 1/2 tsp pepper. Saute until asparagus is tender.
- To the same skillet add cooked orzo, zest from 1 lemon, 3-4 tbsp lemon juice and 1/2 cup Parmesan cheese.
- Next add in 1/4 cup milk. Mix until everything is well combined.
- Garnish with extra Parmesan cheese, a squeeze of lemon juice and fresh parsley.
Notes
- Cook the orzo in chicken broth or chicken stock for additional flavor.
- Substitute green beans, snap peas or even broccoli for the asparagus.
- Don’t over cook the asparagus pieces. You don’t want them to become mushy.
- For a tangy flavor add 1/2 cup of feta cheese.
- Feel free to cut the asparagus in to 2-inch pieces if you prefer.
- Garnish with green onions if you like the flavor.
What a perfect Springtime recipe for fresh asparagus! I never seem to remember orzo but I absolutely love it so thanks for reminding me of what I’m missing. I’ll have to put this in my repertoire of recipes and make it sometime really soon.
Thank you Kristy!