In My Kitchen: Asparagus and Lemon Orzo

Readers of my blog know that my go-to vegetable is broccoli. This time, I’m trying to branch out with another super-healthy but tasty vegetable, asparagus.

You’ll need:

  • 1 cup orzo
  • 1 pound asparagus, trimmed and sliced into 1-inch pieces
  • 5 tablespoons extra virgin olive oil
  • Zest from 1 lemon
  • Juice from 1 lemon
  • 1/2 cup panko or homemade bread crumbs
  • 3 garlic cloves, minced
  • 1/2 cup grated Parmesan cheese


  1. Bring a large pot of salted water to a boil. Cook orzo according to package instructions; drain and set aside.
  2. In a medium bowl, steam asparagus with water in the microwave until cooked but still tender, 3-4 minutes.
  3. In a skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Sauté garlic 1 minute, until fragrant. Add in breadcrumbs and toast, a few more minutes, stirring frequently.
  4. Add more olive oil if needed, and asparagus. Sauté until asparagus is the texture you desire.
  5. While the asparagus cooks, make the dressing: Stir together 3 tablespoons olive oil, lemon zest and lemon juice. Season with salt and pepper.
  6. Stir together orzo, cooked asparagus mixture and dressing. Toss with Parmesan cheese. Serve and enjoy!

Source: Adapted from a recipe by New York Times Cooking

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