Description
A bright, creamy orzo salad tossed with crisp asparagus, tangy lemon, buttery richness, and a blend of fresh herbs and Parmesan.
Ingredients
- Kosher salt, 1 cup (6 oz.)
- Dry orzo pasta, 1 pound
- Asparagus, trimmed and cut into 1-inch thick slices, 1 bunch
- Finely grated Parmesan cheese, ¾ cup + more for serving
- Fresh basil, chopped, ¼ cup
- Fresh dill, chopped, ¼ cup
- Extra-virgin olive oil, 3 tablespoons
- Lemon, zested and juiced, 1
- Garlic clove, grated
- Crushed red pepper flakes, ¼ teaspoon
- Unsalted butter, 2 tablespoons
- Black pepper, to taste
- Water for boiling pasta, 4 quarts
Instructions
- Bring a large pot of salted water to a boil.
- Add the orzo and cook until al dente, about 8-9 minutes, then drain and set aside.
- While the pasta cooks, melt the butter in a skillet over medium heat.
- Add the asparagus slices and sauté for 4-5 minutes until tender-crisp.
- Stir in the garlic and red pepper flakes, cooking for 30 seconds more.
- Remove from heat and immediately whisk in the olive oil and lemon juice.
- Toss the warm orzo with the asparagus mixture, ensuring everything is evenly coated.
- Fold in the chopped basil, dill, grated Parmesan, and additional Parmesan for garnish.
- Season with black pepper and adjust salt if needed.
- Serve warm or at room temperature, garnished with extra Parmesan and a drizzle of olive oil.
Notes
This salad can be made ahead and stored in the refrigerator; bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Keywords: orzo salad,asparagus,lemon,Parmesan,herbs,Mediterranean