Asparagus Lemon Orzo Salad (Printable)

Tender orzo, crisp asparagus ribbons, and Parmesan in bright lemon-olive oil dressing with fresh herbs and pine nuts.

# What You Need:

→ Pasta

01 - 1 cup orzo pasta
02 - Salt for pasta water

→ Vegetables

03 - 1 bunch fresh asparagus, tough ends trimmed
04 - 2 cups baby arugula (optional)

→ Cheese & Nuts

05 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
06 - 1/4 cup toasted pine nuts (optional)

→ Lemon Dressing

07 - 1 large lemon, zested and juiced (about 2 tablespoons juice)
08 - 1/4 cup extra-virgin olive oil
09 - 1 small garlic clove, finely minced
10 - 1/2 teaspoon Dijon mustard
11 - 1/2 teaspoon honey or maple syrup
12 - Freshly ground black pepper to taste
13 - Salt to taste

→ Fresh Herbs

14 - 2 tablespoons chopped fresh parsley
15 - 1 tablespoon chopped fresh basil or mint (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain, rinse briefly under cold water to stop cooking, and set aside to cool completely.
02 - While orzo cooks, use a vegetable peeler to shave asparagus spears into thin ribbons. Place ribbons in a large serving bowl. If spears are particularly thick, slice them lengthwise before shaving.
03 - In a small bowl or jar, whisk together the lemon zest, lemon juice, olive oil, minced garlic, Dijon mustard, honey, salt, and black pepper until fully emulsified and smooth.
04 - Add the cooled orzo, shaved asparagus ribbons, arugula if using, grated Parmesan, toasted pine nuts if using, and fresh herbs to the bowl with the asparagus. Pour the dressing over the salad.
05 - Gently toss everything together until evenly coated with dressing. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately, topped with extra Parmesan if desired.

# Expert Suggestions:

01 -
  • The asparagus ribbons look impressive but require almost no effort
  • It tastes even better after sitting for a few hours, making it perfect for prep
  • Everything comes together in one bowl while the orzo cooks
02 -
  • Rinse the orzo thoroughly after cooking or it will keep cooking in its own heat and turn mushy
  • The dressing needs to be emulsified properly or it will pool at the bottom of the bowl
  • This salad actually tastes better after the flavors have had time to mingle for at least an hour
03 -
  • Toast your pine nuts in a dry pan until fragrant before adding them, which deepens their nutty flavor
  • Use a microplane for the garlic so it essentially dissolves into the dressing
  • Save a handful of Parmesan for topping right before serving for the best texture
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