Asparagus Lemon Orzo Salad (Printable)

Fresh orzo tossed with crisp shaved asparagus, Parmesan, and a zesty lemon dressing. Perfect for spring gatherings.

# Ingredient list:

→ 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 and Nuts

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

# Step-by-Step Guide:

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 Advice:

01 -
  • The orzo soaks up the lemon dressing so every bite is bright and zesty
  • It travels beautifully and actually tastes better after sitting for an hour
  • The shaved asparagus looks elegant but takes literally two minutes
02 -
  • Rinse the cooked orzo under cold water immediately or it will continue cooking and become mushy
  • The dressing needs to be emulsified well or it will separate and coat the salad unevenly
  • Shave the asparagus thinly so it is tender enough to eat raw without being tough or fibrous
03 -
  • Toast the pine nuts in a dry pan over medium heat until fragrant and golden
  • Use a microplane for the lemon zest to avoid the bitter white pith
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