Ingredients
- Orzo Pasta: 1 pound. This small, rice-shaped pasta provides a satisfying base for the salad, offering a pleasant chewiness and absorbing the flavorful dressing beautifully.
- Fresh Asparagus: 1 pound. Choose bright green, firm spears. Asparagus brings a delicate, slightly grassy flavor and a wonderful tender-crisp texture to the salad.
- Extra Virgin Olive Oil: ½ cup. A good quality olive oil is crucial for the dressing, lending richness and fruity notes. It also helps to lightly sauté the asparagus, enhancing its flavor.
- Fresh Lemons: 2 large. You’ll need both the zest and juice. Lemon zest adds a concentrated burst of citrusy aroma and flavor, while the juice provides acidity and brightness to the dressing.
- Garlic: 2 cloves. Fresh garlic, minced, adds a pungent, savory depth to the dressing, complementing the lemon and asparagus.
- Parmesan Cheese: ½ cup, grated (optional). Adds a salty, nutty, and savory element to the salad. For a vegetarian or vegan option, nutritional yeast or a plant-based parmesan alternative can be used.
- Fresh Parsley: ½ cup, chopped. Fresh parsley brings a vibrant green color and a clean, herbaceous flavor that brightens up the salad.
- Red Pepper Flakes: ¼ teaspoon (or to taste). Adds a subtle warmth and a gentle kick of spice that balances the lemon’s acidity. Adjust to your spice preference.
- Salt and Black Pepper: To taste. Essential for seasoning and enhancing all the flavors in the salad. Freshly ground black pepper is recommended for the best taste.
Instructions
- Cook the Orzo: Begin by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions until al dente. Al dente means “to the tooth” in Italian, indicating the pasta should be firm to the bite, not mushy. This usually takes about 8-10 minutes. Cooking it al dente ensures the orzo holds its shape and texture in the salad.
- Prepare the Asparagus: While the orzo is cooking, prepare the asparagus. Wash the asparagus spears thoroughly under cold water. Snap off the tough, woody ends of the asparagus – they naturally break where the tender part begins. Cut the asparagus spears into 1-inch pieces. Shorter pieces are easier to eat in a salad and cook more evenly.
- Sauté the Asparagus: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Add the chopped asparagus to the skillet and sauté for 3-5 minutes, or until it is tender-crisp and bright green. You want the asparagus to retain some bite and not become overly soft. Season lightly with salt and pepper while sautéing.
- Drain and Rinse the Orzo: Once the orzo is cooked al dente, drain it immediately in a colander. Rinse the orzo under cold running water to stop the cooking process and remove excess starch. This also helps to cool down the orzo quickly, making it ready for the salad. Let the orzo drain thoroughly.
- Make the Lemon Dressing: In a large bowl, whisk together the remaining olive oil (approximately ½ cup minus the 2 tablespoons used for sautéing), the juice of 2 lemons, the zest of 2 lemons, red pepper flakes, salt, and black pepper. Whisk vigorously until the dressing is emulsified, meaning it becomes slightly thickened and the oil and lemon juice are well combined. This creates a bright and flavorful base for the salad.
- Combine Ingredients: Add the cooked and cooled orzo and the sautéed asparagus to the large bowl with the lemon dressing. Toss gently to combine everything, ensuring the orzo and asparagus are well coated with the dressing.
- Add Parmesan and Parsley: If using parmesan cheese, add the grated parmesan to the salad. Stir in the chopped fresh parsley. Toss again to distribute the cheese and parsley evenly throughout the salad.
- Taste and Adjust Seasoning: Taste the salad and adjust seasoning as needed. You may want to add more salt, pepper, lemon juice, or red pepper flakes depending on your preference. The flavors will meld and deepen as the salad sits, so it’s a good idea to taste again after it has rested for a few minutes.
- Chill (Optional but Recommended): While the salad can be served immediately, it is often even more delicious after chilling in the refrigerator for at least 30 minutes. Chilling allows the flavors to meld together and the salad to become even more refreshing. If chilling, you may want to add a little extra olive oil or lemon juice before serving as orzo can absorb some of the dressing.
- Serve and Enjoy: Serve the Lemon Asparagus Orzo Salad chilled or at room temperature. It’s a fantastic side dish or a light and satisfying vegetarian main course. Garnish with extra parmesan cheese or fresh parsley if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Fat: 25
- Carbohydrates: 45
- Protein: 10