Description

Bright, tangy, and irresistibly creamy, this Lemon Orzo with Parmesan and Asparagus comes together in under 30 minutes for a fresh, feel-good meal. Tender orzo simmers in flavorful broth, then gets tossed with sautéed asparagus, zesty lemon, and a generous handful of Parmesan for a simple but elegant dish perfect for busy weeknights or casual entertaining.

Ingredients

Scale

1 cup orzo pasta
2 cups vegetable broth (or water with bouillon)
1 tablespoon olive oil
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 cloves garlic, minced
1 lemon, zested and juiced
1/2 cup grated Parmesan cheese (plus extra for serving, optional)
Salt, to taste
Freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

In a medium saucepan, bring the vegetable broth to a boil over medium-high heat.
Stir in the orzo, reduce heat to a gentle simmer, and cook according to package instructions, about 8–10 minutes, until al dente. Drain if needed and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat.
Add the asparagus pieces and sauté for 3–4 minutes, stirring occasionally, until bright green and tender-crisp.
Add the minced garlic and cook for 1–2 minutes more, just until fragrant and lightly softened (do not brown).
Reduce heat to low. Add the cooked orzo to the skillet with the asparagus and garlic, breaking up any clumps with a spatula or spoon.
Stir in the lemon zest and lemon juice, tossing well to coat the orzo evenly.
Add the grated Parmesan cheese and stir until it melts and forms a light, creamy coating on the orzo. If the mixture seems dry, add a splash of warm broth or water to loosen.
Season to taste with salt and freshly ground black pepper.
Remove from heat, sprinkle with chopped fresh parsley, and serve warm. Add extra Parmesan and a squeeze of lemon at the table, if desired.

Notes

For extra creaminess, stir in a tablespoon of butter or a splash of cream along with the Parmesan.
Use thin asparagus spears for the most tender bite; if using thick spears, slice them in half lengthwise before chopping.
Adjust the lemon to taste: add more zest for brightness or more juice for tang.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course, Side Dish
Method: Stovetop
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 320 kcal
Sugar: 3 g
Sodium: 520 mg
Fat: 11 g
Saturated Fat: 4 g
Unsaturated Fat: 6.5 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 15 mg

Keywords: lemon orzo, asparagus orzo, parmesan orzo, spring pasta, easy weeknight dinner, one-pan pasta, vegetarian orzo