Asparagus Lemon Orzo Salad (Print View)

Fresh orzo paired with shaved asparagus, Parmesan, and bright lemon dressing. An easy Mediterranean side perfect for warm weather meals.

# Components:

→ 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 additional 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

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain and rinse briefly under cold water, then set aside to cool completely.
02 - While orzo cooks, shave asparagus into thin ribbons using a vegetable peeler. If spears are thick, slice lengthwise first. Place ribbons in a large bowl.
03 - In a small bowl or jar, whisk together lemon zest, lemon juice, olive oil, minced 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 fresh herbs to the bowl. Pour dressing over and toss gently to combine.
05 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve immediately, topped with extra Parmesan if desired.

# Expert Advice:

01 -
  • The raw asparagus stays crisp and sweet, nothing like the limp boiled version you might remember from childhood.
  • It comes together in under half an hour, yet looks impressive enough for company.
  • The lemon dressing is bright without being sharp, and the Parmesan adds just enough richness to balance everything.
  • You can serve it warm, cold, or at room temperature, making it perfect for potlucks and picnics.
02 -
  • Rinse the orzo quickly after draining, not for long, or you'll wash away the starch that helps the dressing cling.
  • Shave the asparagus at the last possible moment if you want maximum crispness, though it holds up fine for an hour or two.
  • If your dressing tastes too sharp, add another small drizzle of honey or a pinch of salt to balance it out.
  • Don't toss the salad until you're ready to serve if you're making it ahead, or the arugula will wilt and the asparagus will lose its snap.
03 -
  • Toast the pine nuts in a dry skillet over medium heat, shaking the pan constantly, and remove them the moment they smell nutty and turn golden.
  • Use a microplane for the lemon zest and stop before you hit the white pith, which tastes bitter.
  • If you don't have a vegetable peeler, you can slice the asparagus very thinly on the diagonal with a sharp knife, though it won't look quite as delicate.
  • Taste the salad before serving and don't be shy about adding another squeeze of lemon or pinch of salt, it should sing.
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