Lemon Orzo with Asparagus
Lemony orzo with asparagus is full of bright flavors that transport you to the Mediterranean coast. The orzo is mixed with lemon juice and seared asparagus and is topped with lemon zest and fresh basil to create a delicious orzo salad.
- 1 cup orzo dry
- 2 teaspoons olive oil
- 8 ounces thin asparagus
- 2 Tablespoons lemon juice
- ¼ teaspoon red pepper flakes optional
- 6 leaves basil sliced into strips
- lemon zest
- salt and pepper to taste
In a large or medium pot, add water and heat to boiling. Add the orzo and cook for 9-10 minutes (or according to package directions).
While orzo cooks, wash and dry asparagus and lemon. Cut any tough ends off of the bottoms of the asparagus, then cut into 1-2 inch pieces.
Zest the lemon and then juice to get 2 tablespoons.
When orzo is almost done, heat the olive oil in a large skillet over medium heat. Add the asparagus and saute for 4 minutes, stirring frequently.
Drain the cooked orzo and add to the skillet. Add the lemon juice and red pepper flakes and stir to combine. Season with salt and pepper to taste.
Plate, then top with fresh basil leaves and lemon zest.
Calories: 341kcal | Carbohydrates: 62g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 11mg | Potassium: 421mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1011IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 4mg