Asparagus Lemon Orzo Salad (Printer View)

Vibrant Mediterranean dish with tender orzo, shaved asparagus, and Parmesan tossed in a bright lemon-olive oil dressing.

# What You'll Need:

→ Pasta

01 - 1 cup orzo pasta
02 - Salt for pasta water

→ Vegetables

03 - 1 bunch fresh asparagus, tough ends trimmed
04 - 2 cups baby arugula, optional

→ Cheese and Nuts

05 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
06 - 1/4 cup toasted pine nuts, optional

→ Dressing

07 - 1 large lemon, zested and juiced
08 - 1/4 cup extra-virgin olive oil
09 - 1 small garlic clove, finely minced
10 - 1/2 teaspoon Dijon mustard
11 - 1/2 teaspoon honey or maple syrup
12 - Freshly ground black pepper to taste
13 - Salt to taste

→ Fresh Herbs

14 - 2 tablespoons chopped fresh parsley
15 - 1 tablespoon chopped fresh basil or mint, optional

# Method Steps:

01 - 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, and set aside to cool.
02 - While orzo cooks, shave asparagus into thin ribbons using a vegetable peeler. Place ribbons in a large bowl. If spears are thick, slice lengthwise first.
03 - In a small bowl or jar, whisk together the lemon zest, lemon juice, olive oil, garlic, Dijon mustard, honey, salt, and black pepper until emulsified.
04 - Add cooled orzo, shaved asparagus, arugula if using, Parmesan, pine nuts if using, and herbs to the bowl. Pour dressing over and toss gently to combine.
05 - Taste and adjust seasoning with extra salt, pepper, or lemon juice as desired. Serve immediately, topped with additional Parmesan if desired.

# Expert Advice:

01 -
  • The raw shaved asparagus stays crisp and sweet, nothing like the mushy spears you might expect.
  • It comes together in under half an hour, most of which is just boiling pasta.
  • The lemon dressing is bright enough to wake up your taste buds without overpowering the vegetables.
  • Leftovers actually improve after a few hours as the flavors soak into the orzo.
02 -
  • Don't skip rinsing the orzo after draining, or it will clump together as it cools and the salad will turn gummy instead of light.
  • Shave the asparagus just before tossing so the ribbons stay crisp and don't wilt or brown from sitting out too long.
  • If your lemon is small or not very juicy, use a bit more or the dressing will taste flat and oily instead of bright.
03 -
  • Toast the pine nuts in a dry skillet over medium heat for just a few minutes, watching closely because they burn fast and turn bitter.
  • Use a microplane to zest the lemon before juicing it, and avoid the white pith underneath which tastes harsh and astringent.
  • Toss the salad with your hands instead of tongs so you can feel when everything is evenly coated without bruising the asparagus ribbons.
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