20 minutes
A fresh and vibrant orzo dish with asparagus, lemon, and topped with crispy garlic-Parmesan crumbs.
to taste
to taste
Orzo
cups
Asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick)
0 lb
tablespoons
Lemon Zest, zested
teaspoons
Lemon Juice, freshly squeezed
tablespoons
Panko bread crumbs
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 pot of salted water to a boil. Add the orzo and cook it until al dente, following the package directions. For the last two minutes of the orzo’s cooking time, add the thinly sliced asparagus to the pot. Once done, drain everything well and set it aside.
2. Prepare Lemon Dressing
In a large bowl, stir together three tablespoons of extra-virgin olive oil, the lemon zest, and lemon juice. Season the mixture generously with kosher salt and black pepper.
3. Toss Orzo and Asparagus with Dressing
When the orzo and asparagus are ready, add them to the bowl with the lemon dressing. Toss everything together, making sure each grain of orzo is well coated with the zesty dressing.
4. Prepare Garlic-Parmesan Crumbs
Heat the remaining two tablespoons of extra-virgin olive oil in a medium pot over medium heat. Add the panko and cook, stirring frequently, until the bread crumbs are golden brown and crispy, about 3-5 minutes. Just before the panko is done, stir in the finely grated garlic and cook for another 30 seconds. Season with a pinch of kosher salt and black pepper.
5. Combine and Serve
Stir the grated Parmesan and the fresh herbs into the orzo mixture. Taste and adjust the seasoning, adding more kosher salt, black pepper, or lemon juice as needed. To serve, spoon the orzo into bowls and top each serving with the garlic-Parmesan bread crumbs. Sprinkle with additional Parmesan if desired.
Incorporate proteins like grilled chicken, sautéed shrimp, pan-seared scallops, or flaked salmon. For a vegetarian option, chickpeas or white beans are great.
Swap asparagus for seasonal veggies such as cherry tomatoes, zucchini, or bell peppers in summer, or roasted butternut squash or Brussels sprouts in fall.
Stir in crème fraîche, cream cheese, or heavy cream for a creamier texture, or add pesto for a creamy and herby sauce.
Try different hard cheeses like Pecorino Romano, Asiago, or smoked Gouda, or use nutritional yeast or vegan Parmesan for a dairy-free version.
Experiment with lime or orange instead of lemon for a tropical or sweeter flavor profile.
Use the freshest asparagus, zesty lemons, high-quality extra-virgin olive oil, and freshly grated Parmigiano-Reggiano for the best flavor.
Toast panko breadcrumbs with garlic, then mix in Parmesan off the heat for crunch and flavor.
Toast orzo in olive oil and cook with stock like risotto for a creamy, flavorful result.
Aim for al dente orzo, avoiding overcooking to prevent mushiness.
Trim woody ends and cut stalks into uniform pieces. Peel thick stalks and blanch to enhance color and texture.
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