Asparagus Lemon Orzo Salad (Printable)

Tender orzo with shaved asparagus, Parmesan, and pine nuts in a bright lemon dressing.

# What You Need:

→ Pasta

01 - 1 cup (180 g) orzo pasta
02 - Salt for pasta water

→ Vegetables

03 - 1 bunch (about 250 g) fresh asparagus, tough ends trimmed
04 - 2 cups (60 g) baby arugula (optional)

→ Cheese & Nuts

05 - 1/2 cup (40 g) freshly grated Parmesan cheese
06 - 1/4 cup (30 g) toasted pine nuts (optional)

→ Dressing

07 - 1 large lemon, zested and juiced (about 2 tbsp juice)
08 - 1/4 cup (60 ml) extra-virgin olive oil
09 - 1 small garlic clove, finely minced
10 - 1/2 tsp Dijon mustard
11 - 1/2 tsp honey or maple syrup
12 - Freshly ground black pepper, to taste
13 - Salt, to taste

→ Fresh Herbs

14 - 2 tbsp chopped fresh parsley
15 - 1 tbsp chopped fresh basil or mint (optional)

# How To Make It:

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 Tips:

01 -
  • The ribbons of raw asparagus stay impossibly crisp while absorbing that lemon-garlic dressing
  • It travels beautifully and actually gets better after sitting for an hour
  • People always ask for the recipe but nobody guesses how simple it is
02 -
  • Rinse the orzo thoroughly under cold water or it'll keep cooking and turn into a gummy mess
  • Thin asparagus works best for ribbons—thick spears might need slicing in half lengthwise first
  • The salad can sit at room temperature for up to 4 hours, making it perfect for potlucks
03 -
  • Save the asparagus trimmings for a quick vegetable stock—nothing wasted
  • If your pine nuts taste bitter, they've gone rancid—always taste before adding
Return