Asparagus Lemon Orzo Salad (Printable)

Fresh orzo tossed with shaved asparagus, Parmesan, and a bright lemon dressing. A light, elegant Mediterranean-inspired side.

# What You Need:

→ 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 & Nuts

05 - 1/2 cup freshly grated Parmesan cheese, plus more 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

# 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. If spears are thick, slice lengthwise first. Place ribbons in a large bowl.
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 combination of tender orzo and crisp asparagus ribbons creates the most satisfying texture contrast
  • It comes together in under 30 minutes but looks like you put way more effort into it
  • The dressing strikes that perfect balance between zesty lemon and smooth olive oil
02 -
  • Rinse the cooked orzo thoroughly under cold water or it will continue cooking and turn mushy
  • The asparagus ribbons can be made up to a day ahead and stored in a sealed container in the refrigerator
  • This salad actually tastes better after it has sat for an hour or two, making it perfect for meal prep
03 -
  • Use a Microplane or fine grater for the garlic so it virtually disappears into the dressing
  • The dressing makes enough to coat the salad generously but you might want an extra splash of lemon juice before serving
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