Orzo with Lemon, Asparagus and Garlicky Panko

4-6
Servings

12m
Prep Time

20m
Cook Time

32m
Ready In

Recipe: #38496

April 16, 2022

Categories: Side Dishes, Pasta, Orzo, Fruit, Lemon, Vegetables, Asparagus, Greek, Italian, Easy/Beginner Cooking, Easter, Entertaining, Ladies Luncheon, Picnic, Potluck, Romantic Dinner, Summer, Sunday Dinner, Weeknight Meals, Stove Top, Vegetarian more

recipe by:
JostLori

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recipe by:
JostLori

"A lemony, garlicky delight with a bit of crunch from the toasted crumbs!"

Original recipe yields 4-6 servings

Metric US

I've Tried It

Step 1

Add orzo to a pot of boiling, salted water. Cook until al dente. Drain.

Step 2

While orzo cooks, saute asparagus in 1 tablespoon of the olive oil and one clove of the minced garlic for two minutes. Remove from heat and set aside. Reserve the pan for making the toasted crumbs.

Step 3

Also while orzo cooks, make the dressing. Add 3 tablespoons of the olive oil to a large bowl. Stir in the lemon zest and lemon juice. Season to taste with salt and pepper.

Step 4

When orzo is done and drained, add it and the sauteed asparagus to the dressing. Toss to coat. Set aside.

Step 5

In the reserved pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the panko and stir until golden brown. This will take 3-5 minutes. Remove from heat and stir in the 2 remaining cloves of finely minced garlic. Season to taste with salt and pepper.

Step 6

Stir the Parmesan cheese and mint (or dill or parsley) into the orzo. Taste and adjust seasoning to taste with salt, pepper, and additional lemon juice if needed.