Fresh Orzo with Asparagus and Feta (Print version)
A lemony orzo side with tender asparagus, salty feta, fresh herbs, and a light olive oil dressing.
# Ingredients:
For the orzo and asparagus
01 -
1 cup (190 g) dry orzo
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 bunch asparagus, about 12 oz (340 g), woody ends trimmed and cut into 1-inch pieces
For the lemon dressing
04 -
3 tablespoons extra-virgin olive oil
05 -
2 tablespoons fresh lemon juice
06 -
1 teaspoon finely grated lemon zest
07 -
1 small garlic clove, minced or pressed
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon freshly ground black pepper
For finishing
10 -
1/3 cup (45 g) crumbled feta cheese
11 -
2 tablespoons chopped fresh dill
12 -
2 tablespoons chopped fresh mint or parsley
13 -
2 scallions, thinly sliced
# Instructions:
01 -
In a large serving bowl, whisk the olive oil, lemon juice, lemon zest, garlic, salt, and pepper until glossy.
02 -
Bring a medium pot of water to a boil and season with 1 tablespoon kosher salt. Add the orzo and cook until just al dente, about 7-8 minutes or according to the package.
03 -
Add the asparagus pieces to the pot during the final 1-2 minutes of cooking. They should turn bright green and stay tender-crisp.
04 -
Drain the orzo and asparagus well, then add them while warm to the bowl with the dressing. Toss until evenly coated.
05 -
Let the orzo cool for 5 minutes. Fold in the feta, dill, mint or parsley, and scallions. Taste and adjust salt, pepper, or lemon juice before serving.
# Good to know:
01 -
Serve warm, chilled, or at room temperature.
02 -
Refresh leftovers with a small splash of olive oil and lemon juice.