Pin It This Asparagus Lemon Orzo Salad is a fresh, vibrant dish that brings together the best of spring and summer flavors. Featuring tender orzo, crisp shaved asparagus ribbons, and a salty touch of Parmesan, it is all brought together with a zesty lemon-olive oil dressing that makes every bite bright and refreshing.
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By shaving the asparagus into delicate ribbons, you create a texture that perfectly complements the rice-shaped orzo. Whether you're serving this at a sunny picnic or a casual weeknight dinner, its vibrant colors and herbaceous notes of parsley and mint are sure to impress.
Ingredients
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- Pasta: 1 cup (180 g) orzo, salt for the pasta water
- Vegetables: 1 bunch (about 250 g) fresh asparagus (trimmed), 2 cups (60 g) baby arugula (optional)
- Cheese & Nuts: 1/2 cup (40 g) freshly grated Parmesan cheese, plus more for serving; 1/4 cup (30 g) toasted pine nuts (optional)
- Dressing: 1 large lemon (zested and juiced), 1/4 cup (60 ml) extra-virgin olive oil, 1 small garlic clove (minced), 1/2 tsp Dijon mustard, 1/2 tsp honey or maple syrup, salt and freshly ground black pepper to taste
- Fresh Herbs: 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh basil or mint (optional)
Instructions
- 1. Cook the Pasta
- Bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain, rinse briefly under cold water to stop the cooking, and set aside to cool.
- 2. Prepare Asparagus
- While orzo cooks, shave asparagus into thin ribbons using a vegetable peeler. Place ribbons in a large bowl. If spears are particularly thick, slice them lengthwise first before shaving.
- 3. Whisk Dressing
- In a small bowl or jar, whisk together the lemon zest, lemon juice, olive oil, garlic, Dijon mustard, honey, salt, and black pepper until the mixture is emulsified.
- 4. Combine
- Add the cooled orzo, shaved asparagus ribbons, arugula (if using), Parmesan, pine nuts (if using), and fresh herbs to the large bowl. Pour the dressing over the ingredients and toss gently to combine.
- 5. Adjust and Serve
- Taste and adjust seasoning with extra salt, pepper, or lemon juice as desired. Serve immediately, topped with additional Parmesan if desired.
Zusatztipps für die Zubereitung
Rinsing the orzo under cold water is a vital step to prevent the small pasta from clumping together. For the best asparagus ribbons, ensure you are using very fresh, firm spears and a sharp vegetable peeler.
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Varianten und Anpassungen
You can easily customize this salad by adding grilled chicken or chickpeas for extra protein. For a different flavor profile, substitute the Parmesan with pecorino cheese or swap the pine nuts for toasted slivered almonds.
Serviervorschläge
This salad can be made several hours in advance and refrigerated until needed. If you do chill it, allow the salad to come to room temperature before serving so the olive oil and lemon flavors can fully develop.
Pin It This Asparagus Lemon Orzo Salad is a simple yet elegant addition to any meal, providing a burst of Mediterranean freshness that is both light and satisfying.
Recipe FAQs
- → Can I make this ahead of time?
Yes, prepare everything several hours in advance and refrigerate. Bring to room temperature before serving, as the flavors develop beautifully and the orzo absorbs the dressing.
- → What can I substitute for pine nuts?
Toasted almonds, walnuts, or pistachios work wonderfully. For a nut-free version, simply omit them or add sunflower seeds for crunch.
- → How do I shave the asparagus properly?
Use a vegetable peeler to create thin ribbons starting from the top. For thicker spears, slice them lengthwise first, then peel into strips.
- → Can I add protein to make it a full meal?
Grilled chicken, shrimp, or chickpeas are excellent additions. Simply toss them in when combining everything for a hearty main dish.
- → How long does this keep in the refrigerator?
Stored in an airtight container, it stays fresh for 3-4 days. The orzo may absorb more dressing over time, so add a splash more lemon juice and oil before serving leftovers.
