Asparagus Lemon Orzo Salad

Bring the bright flavors of spring to your table with this Asparagus Lemon Orzo Salad. A vibrant combination of tender pasta and crisp, shaved asparagus ribbons, this dish is elevated by a zesty lemon-olive oil dressing and savory Parmesan cheese. It is a refreshing and elegant addition to any Mediterranean-inspired meal or summer gathering.

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The secret to this salad's delightful texture is shaving the asparagus into thin ribbons. This technique allows the vegetable to remain crisp and fresh while soaking up the emulsified dressing of garlic, Dijon mustard, and honey.

Ingredients

• 1 cup (180 g) orzo
• Salt, for the pasta water
• 1 bunch (about 250 g) fresh asparagus, tough ends trimmed
• 2 cups (60 g) baby arugula (optional, for extra greens)
• 1/2 cup (40 g) freshly grated Parmesan cheese, plus more for serving
• 1/4 cup (30 g) toasted pine nuts (optional)
• 1 large lemon, zested and juiced (about 2 tbsp juice)
• 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
• Freshly ground black pepper, to taste
• Salt, to taste
• 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

Using a high-quality vegetable peeler is essential for creating thin, delicate asparagus ribbons. Ensure you have a large pot for boiling the pasta and a fine strainer for rinsing the orzo to prevent sticking.

Varianten und Anpassungen

To make this salad heartier, you can add grilled chicken or chickpeas. For a different flavor profile, substitute pecorino for the Parmesan cheese or use toasted almonds in place of pine nuts.

Serviervorschläge

This salad can be made several hours ahead and refrigerated, but it is best enjoyed when allowed to come to room temperature before serving. Garnish with extra fresh parsley and a squeeze of lemon juice for a final burst of flavor.

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Enjoy this Asparagus Lemon Orzo Salad as a light lunch or a vibrant side dish. Its bright colors and zesty Mediterranean profile make it a standout recipe for the warmer months.

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Recipe FAQs

→ Can I make this salad ahead of time?

Yes, the salad can be prepared several hours in advance and refrigerated. Allow it to come to room temperature before serving for the best flavor and texture.

→ How do I shave the asparagus properly?

Using a vegetable peeler, gently draw it along the length of each spear to create thin ribbons. If your asparagus spears are particularly thick, slice them lengthwise first before peeling.

→ What can I substitute for pine nuts?

Almonds, walnuts, or toasted sunflower seeds work wonderfully as alternatives. Choose based on your preference or dietary needs.

→ How can I make this heartier?

Add grilled chicken breast, chickpeas, white beans, or crumbled feta cheese to transform it into a more substantial main course.

→ Can I use frozen orzo or asparagus?

Fresh orzo works best for texture, but frozen asparagus can be thawed and used if necessary. For the best results, choose high-quality fresh ingredients when possible.

→ What's the best way to emulsify the dressing?

Whisk the ingredients together in a small bowl, or shake them vigorously in a jar with a tight-fitting lid. The Dijon mustard helps stabilize the emulsion naturally.