Description
A fresh lemon orzo side dish made with asparagus, tomatoes, parsley, olive oil, and a bright lemon dressing.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 1/2 cups uncooked orzo pasta
- 1 clove garlic, minced (about 1 teaspoon)
- 16 ounces low-sodium chicken broth
- 1 bunch asparagus, cooked and cut into 1-inch pieces
- 1 pint cherry or grape tomatoes, halved
- 1 tablespoon fresh lemon zest
- 3 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 tablespoon freshly chopped parsley
- Salt and black pepper, to taste
Instructions
- Melt the butter in a large sauté pan over medium heat.
- Add the orzo and cook, stirring often, until it begins to turn golden, about 1–2 minutes.
- Add the garlic and stir for an additional 30 seconds.
- Slowly add the broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15–20 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed.
- Meanwhile, whisk together the olive oil, lemon zest, lemon juice, parsley, salt, and pepper in a small bowl.
- Pour the dressing over the cooked orzo and stir to combine. Fold in the asparagus and tomatoes.
- Serve warm, at room temperature, or chilled.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: American, Mediterranean
