20 minutes
A light and refreshing orzo dish with asparagus, lemon, fresh herbs, and crispy garlic breadcrumbs.
to taste
to taste
Orzo
cups
Asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick)
0 lb
tablespoons
teaspoons
tablespoons
cups
Garlic Clove, finely grated
each
Parmesan, finely grated
cups
Dill, torn if large
cups
Mint, torn if large
cups
Flat Leaf Parsley, torn if large
cups
1. Cook Orzo and Asparagus
Bring a medium pot of salted water to a boil. Once boiling, add the orzo and cook it until al dente, following the package instructions. About two minutes before the orzo is done, stir in the sliced asparagus to cook it just until tender. When both the orzo and asparagus are ready, drain them together in a colander and set them aside. Wipe out the pot and reserve it for later use.
2. Prepare Dressing
In a large bowl, prepare the dressing by stirring together 3 tablespoons of olive oil, 1 teaspoon of lemon zest, 3 tablespoons of lemon juice, and a pinch each of salt and pepper. Add the drained orzo and asparagus to the bowl with the dressing and toss everything together until well coated.
3. Toast Breadcrumbs
Heat the reserved medium pot over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the panko breadcrumbs and cook, stirring frequently, until they are golden brown and crispy, which should take about 3 to 5 minutes. Remove the pot from the heat and stir in the finely grated garlic, along with a pinch of salt and pepper.
4. Finish Orzo
To finish the orzo, stir in the finely grated Parmesan and the fresh herbs. Taste and season with additional salt, pepper, and lemon juice if desired. Serve the orzo warm or at room temperature, topped with the crispy garlic breadcrumbs and extra Parmesan if you like.
Choose between chicken, seafood, or chickpeas to add a savory depth to the dish.
Introduce baby spinach and cherry tomatoes, sautéed mushrooms and peas, or a mix of roasted vegetables for variety.
Opt for toasted nuts, crispy prosciutto or bacon, or a panko and Parmesan mix for varied textures.
Use basil pesto, sun-dried tomatoes with oregano, or saffron with parsley for unique flavor combinations.
Replace asparagus with broccolini or green beans, or add roasted cherry tomatoes for sweetness and color.
Select fresh, bright green asparagus with firm tips, and a smooth-skinned juicy lemon. Fresh herbs should look vibrant, not wilted or dry.
Toast the orzo in olive oil until golden brown before boiling to add a nutty flavor to the pasta.
Choose a high-quality Parmesan or Pecorino Romano and grate it yourself for the best texture and flavor integration.
Blanch asparagus for 2-3 minutes until bright green and crisp, then shock in ice water to preserve color and texture.
Use a mix of fresh herbs such as parsley, dill, and chives, chopping them finely just before adding to the dish.
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