Lemon Orzo with Asparagus Recipe

Ingredients

Main Ingredients

• 6 ounces dry orzo pasta (1 cup)
• 2 tablespoons olive oil
• 1 shallot, diced
• 3 garlic cloves, rough chopped
• 1 large bunch asparagus, tough ends removed, cut into 1 inch pieces
• 1 cup snap peas
• 0.5 teaspoon salt and pepper
• 2 lemons (zest and juice)
• 0.5 cup fresh dill (or basil, parsley or tarragon)

Optional Toppings

• crumbled feta
• 1 tablespoon preserved lemon, finely chopped

Instructions

Cooking Instructions

1. Set salted water to boil and cook orzo according to directions.
2. In a large skillet, heat oil over medium heat. Add chopped shallot and garlic, and sauté until golden and fragrant. Add asparagus and snap peas. Lower to medium low. Sauté 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.
3. Drain pasta and if serving warm, save a cup of hot pasta water. For chilled pasta, rinse under cold water and set aside.
4. Add the warm orzo to the skillet with the asparagus and add a little hot pasta water at a time, to loosen it up to your liking. Add the remaining olive oil, a generous squeeze of lemon juice.
5. Fold in the fresh dill and sprinkle with optional goat cheese or 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.

Notes

• For chilled pasta salad, rinse the cooked orzo under cold water and toss with vegetables and dressing when cool.
• Feta will add additional salt, so taste before adding more.
• This dish can be made vegan by omitting the feta cheese.