Lemon Orzo with Asparagus
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.7 out of 5 stars
(11)
Ingredients
6 servings
- 6 ounces dry orzo pasta (1 cup)
- 2 tablespoons olive oil
- 1 shallot- diced
- 3 garlic cloves- rough chopped
- 1 extra large bunch asparagus, tough ends removed, cut into 1 inch pieces.
- 1 cup snap peas
- ½- ¾ teaspoon salt and pepper (see notes)
- 2 lemons (zest and juice) or sub one lemon, if using preserved lemon
- ½ cup fresh dill (or basil, parsley or tarragon)
- optional: crumbled feta and 1-2 tablespoons preserved lemon (finely chopped)
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Preparation
Step 1
Set salted water to boil and cook orzo according to directions.
Step 2
In a large skillet, heat oil over medium heat. Add chopped shallot and garlic, and saute until golden and fragrant. Add asparagus and snap peas. Lower to medium low. Saute 5-7 minutes to tender-crisp, stirring often, scooping up the shallot from the bottom of the pan. Season with salt and pepper and add the lemon zest of one lemon.
Step 3
Drain pasta and if serving warm, save a little of the hot pasta water. (For Chilled pasta, see notes below. )
Step 4
Add the warm orzo to the skillet with the asparagus and just a little pasta water to loosen it up to your liking. Add the remaining olive oil, a generous squeeze of lemon juice and finely chopped preserved lemon if using (1-2 tablespoons).
Step 5
Fold in the fresh dill and sprinkle with optional feta (keeping in mind that feta will add salt too). Taste, and adjust salt and lemon juice to taste. Season with pepper or chili flakes. Serve immediately.
Step 6
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