Description
Bright lemon and fresh herbs complement tender asparagus and orzo in this simple side dish. Perfect for a weeknight or a summer barbecue.
Ingredients
Units
Scale
- 1 lbs (454 g) asparagus
- 4 cups (946 ml) chicken stock
- 1/4 teaspoon turmeric
- 1 teaspoon salt
- 2 cups (473 ml) orzo pasta
- 1/4 cup (59 ml) chopped fresh herbs (dill, parsley, chives, etc.)
FOR THE DRESSING
- Juice of 1/2 Lemon
- 1/4 cup extra virgin olive oil
- Salt, to taste
- Pepper, to taste
- 1/2 garlic, chopped
- 1/2 tsp Dijon Mustard
Instructions
- Whisk together dressing ingredients in a medium bowl and set aside.
- Wash asparagus, snap off tough ends, and lay in a 9×13 inch baking dish.
- Pour boiling water over asparagus to cover and let stand until warm (about 10 minutes).
- Drain water and cut asparagus into 2-inch pieces.
- Bring chicken stock, turmeric, and salt to a boil in a large pot.
- Add orzo and cook until tender (8-10 minutes).
- Drain orzo, but do not rinse.
- Place warm orzo in a large bowl and toss with asparagus, herbs, and dressing.
- Mix well and serve chilled or at room temperature.
Notes
- For a richer flavor, use vegetable broth instead of chicken stock.
- If asparagus is thick, increase cooking time to ensure tenderness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 50
- Fiber: 5
- Protein: 10
- Cholesterol: 20