What if orzo was the star of the plate instead of a side? It can be! Cook it in chicken stock with a pinch of turmeric for colour, toss it with blanched asparagus cut into pieces, and dress it with lemon juice, olive oil, garlic, Dijon mustard, and fresh herbs. Dill, parsley, chives, whatever you have.
The orzo absorbs the stock as it cooks, which gives it more flavour than orzo boiled in plain water. The turmeric turns it pale gold. The asparagus goes in separately: blanched in the stock or steamed until bright green with some snap left. Toss everything warm.
Tips for Making Asparagus and Lemon Orzo
Cook the orzo in stock, not water
Chicken stock gives the orzo a savoury base flavour that water cannot. Use four cups for two cups of dry orzo. 
The turmeric is optional but worth it. A quarter teaspoon turns the orzo a warm yellow colour.
Blanch the asparagus separately
Snap off the tough ends and blanch in salted water or the cooking stock until bright green and tender but not limp.
Cut into pieces after blanching. The asparagus should be roughly the same size as the orzo for an even bite.
Asparagus and Lemon Orzo
- Total Time: 30 minutes
- Yield: Serves 6
- Diet: Gluten-Free, Omnivore
Description
Bright lemon and fresh herbs complement tender asparagus and orzo in this simple side dish. Perfect for a weeknight or a summer barbecue.
Ingredients
- 1 lbs (454 g) asparagus
- 4 cups (946 ml) chicken stock
- 1/4 teaspoon turmeric
- 1 teaspoon salt
- 2 cups (473 ml) orzo pasta
- 1/4 cup (59 ml) chopped fresh herbs (dill, parsley, chives, etc.)
FOR THE DRESSING
- Juice of 1/2 Lemon
- 1/4 cup extra virgin olive oil
- Salt, to taste
- Pepper, to taste
- 1/2 garlic, chopped
- 1/2 tsp Dijon Mustard
Instructions
- Whisk together dressing ingredients in a medium bowl and set aside.
- Wash asparagus, snap off tough ends, and lay in a 9×13 inch baking dish.
- Pour boiling water over asparagus to cover and let stand until warm (about 10 minutes).
- Drain water and cut asparagus into 2-inch pieces.
- Bring chicken stock, turmeric, and salt to a boil in a large pot.
- Add orzo and cook until tender (8-10 minutes).
- Drain orzo, but do not rinse.
- Place warm orzo in a large bowl and toss with asparagus, herbs, and dressing.
- Mix well and serve chilled or at room temperature.
Notes
- For a richer flavor, use vegetable broth instead of chicken stock.
- If asparagus is thick, increase cooking time to ensure tenderness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 50
- Fiber: 5
- Protein: 10
- Cholesterol: 20
Frequently Asked Questions
Can I serve this cold?
Yes. It works well as a cold pasta salad. The lemon dressing keeps it bright even after chilling. Add a little extra olive oil after it has been in the fridge, as cold orzo absorbs dressing.
What herbs work best?
The recipe suggests dill, parsley, and chives. Use what you have. Dill and lemon is a strong pairing. Parsley is neutral and fresh. Mint would work too.
Can I make this vegan?
Use vegetable stock instead of chicken stock and skip the Dijon mustard if it contains honey. The lemon-olive oil dressing is already vegan.
good as a side with grilled chicken thighs.
Anyone scaled this up to feed twelve? Wondering if the orzo-to-stock ratio holds at double or if the absorption changes.
I doubled it for ten last weekend, close to your number. The orzo-to-stock ratio held fine straight up, no absorption weirdness from scaling. Doubled the dressing along with everything else and that was about right.
Dill plus lemon is awesome. Tried parsley once because I had a bunch dying in the fridge — fine, but flat next to the dill version.
Skipped the turmeric the first time and missed it. Second batch with the quarter teaspoon, and that pale gold color makes the whole bowl look intentional. Worth the spice rack reach.
The link to dressing is out of order. This is a wonderful recipe I’ve made before, but cannot remember the dressing recipe! Please add to THIS recipe??
Hi Doris, you’re absolutely right! The dressing was always on an external page and they have removed it from there for some reason. That’s annoying! For this dish, a simple lemon vinaigrette works beautifully: lemon juice, olive oil, a little garlic, salt, and black pepper. Thanks for flaggint!