This lemon orzo with asparagus and cherry tomatoes is just the right of amount of tangy, salty, and savory and makes the perfect side dish to any main course. Fresh lemon juice and zest are tossed with hot orzo, minced garlic, olive oil, and salt and pepper. Blanched asparagus and tomatoes are added, and the dish is garnished with freshly minced parsley.
We served ours with baked chicken breast (I’d highly recommend Gimme Some Oven’s Baked Chicken Breast for a fool-proof way to make moist and perfect chicken every time), but I can see this being a complimentary side to lamb or seafood dishes, as well. Simple, nutritious, and flavorful – serve warm and enjoy!
Lemon Orzo with Asparagus
2016-04-27 17:38:35
Serves 6
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
- 1 bunch asparagus, stems removed and cut into 2 inch pieces
- 10 ounces cherry tomatoes, halved and drained
- 1 16 ounce pkg orzo
- 4 cups chicken broth
- 6 cups water
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1/2 lemon zest (I used the same lemon before I juiced!)
- 4 tbsp extra virgin olive oil
- kosher salt, to taste
- black pepper, freshly ground, to taste
- fresh parsley, for garnish
Instructions
- Bring 4 cups of chicken broth + 6 cups water to a rapid boil. Pour in orzo and cook until al dente. Drain, but do not rinse.
- In the meantime, boil a smaller pot of water. Prepare an ice water bath in a separate bowl. When water has been brought to a rapid boil in the smaller pot, throw in the asparagus and cook for 2-3 minutes, or until desired tenderness has been reached. Quickly drain and chill in the ice bath to stop cooking.
- In a shallow bowl, whisk the minced garlic, lemon zest, lemon juice, olive oil, salt, and pepper. Combine the hot orzo pasta and the lemon olive oil dressing. When it is mixed well, add the asparagus and tomatoes, and garnish with parsley. Add salt and pepper, to taste, and serve warm.
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Those are some of my favourite ingredients in one recipe! It shouts spring! Thanks for sharing Jasmine x
Thank you, Roberta!! It does shout spring! Have a wonderful day 🙂
This looks gorgeous Jasmine 🙂
Thank you, Lynne!!! 😀
Love this! I’ve been making something similar for years, swapping out veggies and herbs for what I have. You’re right, tossing it hot is crucial for the pasta to absorb all that flavor! We eat it warm for dinner, then I eat cold leftovers spooned over greens for lunch! Thanks for sharing. Gorgeous photo 🙂
That’s a great idea to eat it cold over greens!! I’ll have to try that. Thank you for the kind words! 🙂
What a nice recipe for spring!! 🙂
Thank you, Linda!!
This looks perfect, for a side or as a salad or with some grilled chicken. I’m loving the cooking of the pasta in chicken broth, that probably makes it so much better.
Thank you!! 🙂 I do like cooking the orzo in chicken broth as well for just a bit more flavor.
Perfect orzo dish for the spring!
Thank you, Sabrina!!
This looks like a perfect spring dish.
Thank you, Sheryl!! 🙂
Fabulous! I was looking for such a recipe! Pinned!! Thanks!!
Awesome, Lana, thanks!
this sounds so wonderful Jasmine!
Thank you, Lynn!
Yum! Sounds bright and lovely, and it looks bright and lovely! 🙂
Thank you, friend!
Jasmine! I made this scrumptious dish last evening & it was an instant hit! Thank you so much! Your recipe is amazing & has now become a staple at our house! ♥
Lana, that absolutely makes my day! I’m so glad you liked it!! 🙂
Aww! Thanks Sweetie! My hubby said “this is delicious–why don’t you make it more often?” lol! Giving you full credit of course! We loved it! Thanks again 🙂
Woo-hoo! That really makes my day!! 🙂
I love your blog, it’s beautiful!
Thank you so much, Lidija!! 🙂
This looks delicious and beautiful to serve. Thank you for sharing!
Thank you so much!