Asparagus Lemon Orzo Salad (Printable version)

A fresh Mediterranean medley of orzo, shaved asparagus, and Parmesan tossed in bright lemon-olive oil dressing.

# Ingredient list:

→ Pasta

01 - 1 cup orzo pasta
02 - Salt for pasta water

→ Vegetables

03 - 1 bunch fresh asparagus, tough ends trimmed
04 - 2 cups baby arugula, optional

→ Cheese & Nuts

05 - 1/2 cup freshly grated Parmesan cheese
06 - 1/4 cup toasted pine nuts, optional

→ Dressing

07 - 1 large lemon, zested and juiced
08 - 1/4 cup extra-virgin olive oil
09 - 1 small garlic clove, finely minced
10 - 1/2 teaspoon Dijon mustard
11 - 1/2 teaspoon honey or maple syrup
12 - Freshly ground black pepper to taste
13 - Salt to taste

→ Fresh Herbs

14 - 2 tablespoons chopped fresh parsley
15 - 1 tablespoon chopped fresh basil or mint, optional

# Step-by-step guide:

01 - Bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain and rinse briefly under cold water, then set aside to cool completely.
02 - While orzo cooks, shave asparagus into thin ribbons using a vegetable peeler. If spears are thick, slice lengthwise first. Place ribbons in a large bowl.
03 - 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.
04 - 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.
05 - Taste and adjust seasoning with extra salt, pepper, or lemon juice as desired. Serve immediately, topped with additional Parmesan if desired.

# Expert tips:

01 -
  • The ribbons of raw asparagus stay crunchy and sweet, never fibrous or tough
  • It's one of those rare salads that actually gets better after sitting for a few hours
  • You can throw it together in under 30 minutes but it tastes like restaurant food
02 -
  • Shaving asparagus is weirdly satisfying once you get the rhythm—hold the spear by the tough end and peel away from you
  • The dressing will seem thick at first but thins out as it coats the pasta and vegetables
  • This salad needs at least 15 minutes to marry the flavors, but it's even better after an hour
03 -
  • Save a splash of pasta water before draining—sometimes the dressing needs to loosen up
  • Toast your pine nuts in the same pan you used for something else to pick up those flavor notes
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