Fresh orzo tossed with crisp shaved asparagus, Parmesan, and zesty lemon-olive oil dressing. Ideal for spring and summer.
# What You'll 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 and Nuts
05 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
06 - 1/4 cup toasted pine nuts, optional
→ Dressing
07 - 1 large lemon, zested and juiced
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 instructions until al dente. Drain and rinse briefly under cold water, then set aside to cool completely.
02 - While orzo cooks, use a vegetable peeler to shave asparagus into thin ribbons. If spears are thick, slice lengthwise first. Place ribbons in a large mixing bowl.
03 - In a small bowl or jar, whisk together lemon zest, lemon juice, olive oil, garlic, Dijon mustard, honey, salt, and black pepper until fully emulsified.
04 - Add cooled orzo, shaved asparagus, arugula if using, Parmesan, pine nuts if using, and fresh herbs to the bowl. Pour dressing over and toss gently to combine.
05 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately, topped with extra Parmesan if desired.
