Asparagus Lemon Orzo Salad

A fresh, vibrant salad combining tender orzo, crisp shaved asparagus, and Parmesan, all tossed in a zesty lemon–olive oil dressing. This Mediterranean-inspired dish is perfect for spring and summer gatherings, offering a light and refreshing meal that highlights the best of the season's produce.

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Mediterranean cooking shines when fresh ingredients are allowed to take center stage. This salad uses the simplest of techniques—like shaving raw asparagus—to create a texture that is both sophisticated and satisfying. Whether served as a standalone lunch or a colorful side dish, it brings a burst of citrus and greens to every forkful.

Ingredients

• Pasta: 1 cup (180 g) orzo, salt for the pasta water
• Vegetables: 1 bunch (about 250 g) fresh asparagus (tough ends trimmed), 2 cups (60 g) baby arugula (optional)
• Cheese & Nuts: 1/2 cup (40 g) freshly grated Parmesan cheese (plus more for serving), 1/4 cup (30 g) toasted pine nuts (optional)
• Dressing: 1 large lemon (zested and juiced), 1/4 cup (60 ml) extra-virgin olive oil, 1 small garlic clove (finely minced), 1/2 tsp Dijon mustard, 1/2 tsp honey or maple syrup, salt and freshly ground black pepper to taste
• Fresh Herbs: 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh basil or mint (optional)

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Instructions

Step 1

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.

Step 2

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.)

Step 3

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.

Step 4

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.

Step 5

Taste and adjust seasoning with extra salt, pepper, or lemon juice as desired. Serve immediately, topped with additional Parmesan if desired.

Zusatztipps für die Zubereitung

To achieve the perfect texture, ensure you use a sharp vegetable peeler for the asparagus. Required tools for this recipe include a large pot, strainer, vegetable peeler, mixing bowls, and a whisk or small jar for the dressing. Rinsing the orzo briefly under cold water is a crucial step to prevent the pasta from sticking together as it cools.

Varianten und Anpassungen

For a heartier meal, add grilled chicken or chickpeas. You may also substitute pecorino for Parmesan or use toasted almonds instead of pine nuts. Note that this recipe contains wheat, milk, and tree nuts; always check ingredient labels for hidden allergens before serving.

Serviervorschläge

This salad can be made several hours ahead and refrigerated, making it perfect for picnics. Simply allow it to come to room temperature before serving to maximize flavor. Each serving provides approximately 320 calories, 14 g total fat, 38 g carbohydrates, and 11 g protein.

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With its bright flavors and seasonal ingredients, this Asparagus Lemon Orzo Salad is a refreshing addition to any meal. Its simplicity and elegance make it a go-to recipe for warm-weather dining.

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Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare this salad several hours in advance and refrigerate it. Allow it to come to room temperature before serving for the best flavor. The orzo and vegetables will continue to absorb the dressing flavors, making it even more delicious.

→ How do I shave asparagus properly?

Use a vegetable peeler to shave asparagus lengthwise into thin ribbons. If your asparagus spears are particularly thick, slice them lengthwise first before peeling. This technique creates delicate strips that cook quickly and integrate beautifully into the salad.

→ What are good substitutions for ingredients?

Replace Parmesan with pecorino Romano for a sharper flavor, or swap pine nuts for almonds or walnuts. For added protein and heartiness, toss in grilled chicken, chickpeas, or white beans. Baby spinach works well as an alternative to arugula.

→ How do I get the dressing to emulsify?

Whisk the lemon juice, garlic, and mustard together first, then slowly add the olive oil while whisking constantly. The mustard acts as an emulsifier, helping bind the acidic and oily components into a cohesive dressing.

→ Can I make this salad warm instead of cold?

Absolutely. Serve the warm orzo and fresh asparagus ribbons with the dressing while still warm. The heat will slightly wilt the arugula and soften the asparagus slightly. It's delicious either way depending on your preference and season.

→ Is this salad suitable for dietary restrictions?

This salad is naturally vegetarian and can easily be made vegan by omitting the Parmesan and using a plant-based alternative, or simply skipping the cheese entirely. It's naturally gluten-free if you substitute the orzo with a gluten-free pasta variety.