Orzo with Lemon, Asparagus and Garlicky Panko
April 16, 2022
Categories: Side Dishes, Orzo, Lemon, Asparagus, Greek, Italian, Easter, Picnic, Potluck, Romantic Dinner, Sunday Dinner, Vegetarian, more
"A lemony, garlicky delight with a bit of crunch from the toasted crumbs!"
- Serving Size: 1 (163.9 g)
- Calories 444.1
- Total Fat - 35.3 g
- Saturated Fat - 5.8 g
- Cholesterol - 6.8 mg
- Sodium - 908.6 mg
- Total Carbohydrate - 9.7 g
- Dietary Fiber - 0.5 g
- Sugars - 5.1 g
- Protein - 23.3 g
- Calcium - 137.1 mg
- Iron - 2.4 mg
- Vitamin C - 7.8 mg
- Thiamin - 4.5 mg
Step by Step Method
Add orzo to a pot of boiling, salted water. Cook until al dente. Drain.
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.
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.
When orzo is done and drained, add it and the sauteed asparagus to the dressing. Toss to coat. Set aside.
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.
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.
Pour into a serving dish and top with the toasted panko. Sprinkle more Parmesan over the top, if you'd like. This can be served warm or at room temp.
No special items needed.