Tender orzo with crisp asparagus ribbons, Parmesan, and zesty lemon dressing for bright spring flavor.
# What You'll Need:
→ Pasta
01 - 1 cup (180 g) orzo
02 - Salt, for the pasta water
→ Vegetables
03 - 1 bunch (about 250 g) fresh asparagus, tough ends trimmed
04 - 2 cups (60 g) baby arugula (optional)
→ Cheese & Nuts
05 - 1/2 cup (40 g) freshly grated Parmesan cheese, plus more for serving
06 - 1/4 cup (30 g) toasted pine nuts (optional)
→ Dressing
07 - 1 large lemon, zested and juiced (about 2 tbsp juice)
08 - 1/4 cup (60 ml) extra-virgin olive oil
09 - 1 small garlic clove, finely minced
10 - 1/2 tsp Dijon mustard
11 - 1/2 tsp honey or maple syrup
12 - Freshly ground black pepper, to taste
13 - Salt, to taste
→ Fresh Herbs
14 - 2 tbsp chopped fresh parsley
15 - 1 tbsp chopped fresh basil or mint (optional)
# Steps:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain, rinse briefly under cold water, and set aside to cool.
02 - While orzo cooks, shave asparagus into thin ribbons using a vegetable peeler. Place ribbons in a large bowl. If spears are thick, slice lengthwise first.
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.
