Lemony Orzo with Asparagus, Parmesan, and Herbs
This springtime lemony asparagus orzo is bright, fresh, light, and flavorful. Made with roasted asparagus, artichoke hearts, and lots of dill and chives, this easy orzo pasta recipe comes together with a little sour cream, parmesan cheese, lemon juice, and lemon zest. It’s fresh and nutritious and a wonderful light, weeknight pasta option.
Ingredients
- 1 ½ cup orzo (9 oz)
- 3 cups warm broth or water
- 14 oz canned artichoke hearts (1 can)
- 12 oz asparagus bottom 2 inches removed, stalks cut into 1 ½ inch pieces
- 1 tsp lemon zest about 1 lemon
- 1 ½ tbsp lemon juice
- 1 tbsp diced chives
- 1 tbsp diced dill
- ¼ cup sour cream
- ¼ cup grated parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- ¾ tsp salt depending on how salty your broth is
- ½ tsp pepper
Instructions
- Preheat the oven to 400°F.
- Toss the asparagus with olive oil, salt, pepper, and ½ tbsp of lemon juice. Bake for 5 to 7 minutes or until slightly softened but not mushy. Set aside.12 oz asparagus, 1 tbsp olive oil, 0.25 tsp salt, 0.25 tsp pepper, 0.5 tbsp lemon juice
- Toast the orzo in 1 tbsp butter in a 3 quart saucepan (medium-large pot) for 1 to 2 minutes.1 tbsp butter, 1 ½ cup orzo (9 oz)
- Pour broth or water into the pot with the orzo and bring the liquid to a boil. Once boiling, reduce heat and cook for 9 minutes (or according to package instructions). Tip: start with warm broth or water to speed up the process.3 cups warm broth or water
- Once the orzo is fully cooked, take the pot off the heat. Most, if not all, of the broth or water should be soaked up by the orzo, but if there’s any liquid still in the pot, don’t drain it off.
- Mix the orzo with 1 tbsp butter, lemon zest, 1 tbsp lemon juice, ½ tsp salt (or less, if the broth you used is salty), and ¼ tsp pepper.1 tsp lemon zest, 1 tbsp lemon juice, 1 tbsp butter, 0.5 tsp salt, 0.25 tsp pepper
- Mix in the sour cream, and then the cheese last (needs to go last or it’ll clump with the other stuff).¼ cup sour cream, ¼ cup grated parmesan cheese
- Gently mix in the herbs, then the asparagus, and the artichokes, and serve.14 oz canned artichoke hearts (1 can), 12 oz asparagus, 1 tbsp diced chives, 1 tbsp diced dill
Notes
- Cook the orzo in broth for more flavor (vegetable broth or chicken work well).
- Warm up your broth first to speed up the process.
- Use fresh lemon juice and zest for brighter flavor.
- Mix in the parmesan cheese after the sour cream to avoid clumping.
- If your orzo tightens up, add warm water to it, a couple tablespoons at a time, and mix it in to loosen everything up.