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Asparagus and orzo in a bowl up close.
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5 from 1 vote

Lemon Orzo with Asparagus

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American, Mediterranean
Keyword: asparagus, lemon, orzo
Servings: 2
Calories: 341kcal
Author: Aimee

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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