Tender orzo tossed with crisp asparagus ribbons, Parmesan, and bright lemon dressing for a refreshing Mediterranean dish.
# What You'll Need:
→ Pasta
01 - 1 cup orzo (180 g)
02 - Salt for pasta water
→ Vegetables
03 - 1 bunch fresh asparagus, tough ends trimmed (about 250 g)
04 - 2 cups baby arugula, optional (60 g)
→ Cheese & Nuts
05 - 1/2 cup freshly grated Parmesan cheese (40 g), plus extra for serving
06 - 1/4 cup toasted pine nuts, optional (30 g)
→ Dressing
07 - 1 large lemon, zested and juiced (about 2 tbsp juice)
08 - 1/4 cup extra-virgin olive oil (60 ml)
09 - 1 small garlic clove, finely minced
10 - 1/2 tsp Dijon mustard
11 - 1/2 tsp honey or maple syrup
12 - Freshly ground black pepper to taste
13 - Salt to taste
→ Fresh Herbs
14 - 2 tbsp chopped fresh parsley
15 - 1 tbsp chopped fresh basil or mint, optional
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain, rinse briefly under cold water to stop cooking, and set aside to cool completely.
02 - While orzo cooks, shave asparagus spears into thin ribbons using a vegetable peeler. For thicker spears, slice them lengthwise first before shaving. Place ribbons in a large mixing bowl.
03 - In a small bowl or jar, whisk together lemon zest, lemon juice, olive oil, minced garlic, Dijon mustard, honey, salt, and black pepper until fully emulsified and smooth.
04 - Add cooled orzo, shaved asparagus, arugula if using, Parmesan, pine nuts if using, parsley, and basil or mint to the bowl with asparagus. Pour dressing over ingredients and toss gently until evenly combined.
05 - Taste salad and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately at room temperature, topped with extra grated Parmesan if desired.
