Asparagus Lemon Orzo Salad (Print Version)

Tender orzo and crisp asparagus tossed with Parmesan and a bright lemon dressing for a fresh spring dish.

# What You'll Need:

→ Pasta

01 - 1 cup orzo
02 - Salt, for pasta water

→ Vegetables

03 - 1 bunch fresh asparagus, tough ends trimmed
04 - 2 cups baby arugula (optional)

→ Cheese & Nuts

05 - 1/2 cup freshly grated Parmesan cheese
06 - 1/4 cup toasted pine nuts (optional)

→ Dressing

07 - Juice and zest of 1 large lemon (about 2 tbsp juice)
08 - 1/4 cup extra-virgin olive oil
09 - 1 small garlic clove, finely minced
10 - 1/2 teaspoon Dijon mustard
11 - 1/2 teaspoon honey or maple syrup
12 - Freshly ground black pepper, to taste
13 - Salt, to taste

→ Fresh Herbs

14 - 2 tablespoons chopped fresh parsley
15 - 1 tablespoon chopped fresh basil or mint (optional)

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain, rinse briefly under cold water, and set aside to cool.
02 - Shave asparagus into thin ribbons using a vegetable peeler. If the spears are thick, slice lengthwise first. Place ribbons in a large bowl.
03 - In a small bowl or jar, whisk together lemon zest, lemon juice, olive oil, garlic, Dijon mustard, honey, salt, and pepper until emulsified.
04 - Add cooled orzo, shaved asparagus, arugula (if using), Parmesan, pine nuts (if using), and chopped herbs to the bowl. Pour dressing over and toss gently to combine.
05 - Taste and adjust seasoning with extra salt, pepper, or lemon juice as preferred. Serve immediately, garnished with additional Parmesan if desired.

# Additional Tips::

01 -
  • The combination of tender orzo, crisp asparagus ribbons, and bright lemon dressing hits every texture and flavor note you want in a spring salad
  • It travels beautifully to picnics and actually tastes better after the flavors have a chance to mingle
  • You can prep most components ahead and assemble in minutes when you're ready to serve
02 -
  • Rinse your cooked orzo under cold water immediately after draining, or it will continue cooking and turn mushy as it cools
  • The salad needs at least 15 minutes for the flavors to meld, but it can sit at room temperature for a few hours without suffering
  • Don't skip the toasting step for the pine nuts raw ones have a waxy texture that doesn't do justice to the dish
03 -
  • Salt your pasta water until it tastes like the sea proper seasoning at this stage means you won't need to add as much salt later
  • If you're making this for a crowd, double the recipe but keep the dressing at 1.5 times you rarely need as much dressing as you think
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