If you love trying new pasta dishes to serve alongside your grilled, summer favorites, you have to try this orzo. It’s simple to whip up, delicious, flavorful and definitely a crowd favorite. I love searching the New York Times cooking app for inspiration and was excited to find this winner – now this lemon and asparagus orzo is saved to my recipe box to make again and again this summer!
Lemony Orzo with Asparagus and Garlic Bread Crumbs by Ali Slagle
Ingredients
- Salt and black pepper
- 1 cup orzo
- 1 lb asparagus, trimmed and thinly sliced on a diagonal (about ¼-inch thick)
- 5 T extra-virgin olive oil
- 1 t lemon zest plus 3 T lemon juice, plus more as needed (from about 1 large lemon)
- ½ cup panko or homemade bread crumbs
- 1 small garlic clove, finely grated
- ¼ cup finely grated Parmesan, plus more for serving
- ½ cup fresh dill, mint or parsley leaves (or any combination), torn if large (I omitted this, as I didn’t have and didn’t miss, but will plan for next time!)
Directions
- Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
- While the orzo and asparagus cook, make the dressing. In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
- In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
- Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.
Yield: 4 servings
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