Lemon Orzo with Asparagu

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Lemon Orzo with Asparagu: Bright aromas of lemony orzo with asparagus will take you to the shore of the Mediterranean. A flavorful orzo salad is made by combining the orzo with lemon juice, grilled asparagus, and fresh basil on top.

Any cuisine that takes me back to Italy is my favorite. And I shall always be reminded of that beautiful nation by basil and lemon.

Since orzo is such an enjoyable pasta shape to prepare, I reasoned that it would go well with the asparagus as well as the flavors of lemon and basil.

This dish can easily be doubled or halved as needed, although it feeds two people.


Lemon Orzo with Asparagu






  • 1 cup orzo, dry
  • 2 teaspoons olive oil
  • 8 ounces thin asparagus
  • 2 Tablespoons lemon juice
  • ¼ teaspoon red pepper flakes optional
  • 6 leaves basil sliced into strips
  • lemon zest
  • salt and pepper to taste



  • Pour the water into a big or medium pot and bring it to a boil. Cook the orzo for nine to ten minutes, or as directed on the package, after adding it.


  • Wash and pat dry the asparagus and lemon while the orzo cooks. Trim the rough ends off the asparagus’s bottoms and cut into pieces that are 1-2 inches long.


  • After zesting the lemon, juice it to yield two teaspoons.
    When the orzo is almost done, place a large skillet over medium heat with the olive oil. Stirring constantly, sauté the asparagus for four minutes after adding it.


  • After cooking, drain the orzo and add it to the skillet. Stir together the red pepper flakes and lemon juice. To taste, add salt and pepper for seasoning.


  • Place some fresh basil leaves and lemon zest on top of the plate.




Mediterranean Bean Salad Recipe



  • Calories: 341kcal
  • Carbohydrates: 62g
  • Protein: 12g
  • Fat: 5g
  • Saturated Fat: 1g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 3g
  • Sodium: 11mg
  • Potassium: 421mg
  • Fiber: 5g
  • Sugar: 5g
  • Vitamin A: 1011 IU
  • Vitamin C: 12mg
  • Calcium: 47mg
  • Iron: 4mg







  • First, start that orzo cooking in a large pot! While the orzo cooks, wash and dry that asparagus! then cut off any tough ends.
  • Next, chop the asparagus into about 1-2 inch pieces.


  • Once the orzo is almost done cooking, add a little olive oil to your pan, add the sliced asparagus pieces, and cook over medium heat. Saute for a couple of minutes, stirring frequently.


  • Add the cooked (and drained) orzo to the pan, red pepper flakes, and lemon juice. Stir together. Add an extra drizzle of olive oil if needed and season with salt and pepper to taste.



What is Orzo?

  • The pasta dish, orzo, resembles rice! It’s possible that many people confuse orzo for rice when it’s actually a type of pasta. The ideal alternative to orzo would be a pasta shape similar to ditalini.
  • I adore utilizing orzo in soups like this one with shrimp or in spicy dishes like orzo with capers.




  • The red pepper flakes are optional, but if you like a bit of spice, I highly recommend! You could also add a dollop of Calabrian chili paste instead, if desired.


  • This recipe uses both lemon zest and juice. Zesting the lemon adds so much flavor at the end! I have this microplane for zesting lemon (and grating Parmesan) and LOVE it.


  • You can always add some shrimp, chicken, or fish to the orzo if desired. However, I love it without! You could also add feta, parmesan, or fresh peas.

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