✨ Pro Tip: Choosing the Best Asparagus ✨

To ensure your asparagus orzo is at its peak, always look for slender stalks of asparagus with tightly closed, firm buds on the tips. These are typically more tender and less fibrous. Avoid thick stalks, as they can be woody, and tips with buds that are already opening, as this indicates they are older and past their prime freshness.

How to Make Perfect Lemon Orzo with Asparagus and Peas

This quick and easy orzo recipe comes together in just a few simple steps, making it perfect for any night of the week. Follow these instructions for a deliciously fresh and flavorful pasta dish:

1. Prepare Your Veggies & Herbs: Begin by washing or rinsing all your fresh produce. Snap the tough, woody ends off the asparagus and discard them (they’ll naturally break where the tender part begins). Chop the asparagus into manageable 1-2 inch pieces (1). Slice the green onions, making sure to discard the white root ends and any dark green, overly tough tips. Finally, mince your garlic clove finely.
2. Cook the Orzo: In a large Dutch oven or a sturdy pot, bring a generous amount of salted water to a rolling boil. Add the orzo pasta and cook it until it’s perfectly al dente, following the package directions. Al dente means “to the tooth”—tender but with a slight bite.
3. Make the Lemon Herb Butter: While your orzo is bubbling away, prepare the flavorful lemon herb butter. In a food processor, combine the softened butter, sliced green onion, fresh dill, fresh parsley, and the juice from half a lemon (2 & 3). Process until the mixture is smooth and the herbs are finely incorporated. This aromatic butter will infuse your orzo with incredible flavor.
4. Combine Orzo and Butter: Once the orzo is cooked, promptly drain it using a colander. Return the drained orzo to the warm pot. Add the prepared lemon herb butter directly to the orzo (4). Mix gently with a spoon or spatula until the orzo is uniformly coated in the luscious, herby butter. The residual heat from the pasta will help the butter melt and distribute evenly.
5. Sauté the Vegetables: In a separate large skillet, heat the olive oil over medium heat. Add the chopped asparagus, peas (no need to thaw if frozen), and minced garlic. Season with freshly ground black pepper. Sauté for about 5-7 minutes, stirring occasionally, until the asparagus is tender-crisp – meaning it’s cooked through but still has a pleasant bite – and the peas are heated through and bright green (5).
6. Bring It All Together: Add the sautéed vegetables and ⅓ cup of shredded Parmesan cheese to the buttered orzo in the Dutch oven (6). Toss everything gently but thoroughly until all the ingredients are well mixed and evenly distributed (7).
7. Season and Serve: Taste the orzo and add salt to taste if needed. Remember that Parmesan cheese is salty, so adjust accordingly. Serve immediately, garnished with an additional sprinkle of Parmesan cheese on each serving for extra flavor and presentation (8). Enjoy your fresh and flavorful lemon orzo with asparagus and peas!

Substitutions & Creative Additions

This lemon orzo recipe is incredibly flexible, allowing for various dietary needs or flavor preferences. Feel free to get creative with these suggestions:

• Gluten-Free Option: If you’re looking for a gluten-free version, simply swap out traditional orzo for a gluten-free orzo pasta. Alternatively, arborio rice can be used for a risotto-like texture, though the cooking method will differ slightly (see skillet method pro tip below).
• Vegan Adaptation: To make this dish entirely vegan, a few simple substitutions are needed. Replace the dairy butter with a high-quality vegan butter spread (such as Miyoko’s Kitchen or Earth Balance) or use an equal amount of olive oil. For the Parmesan cheese, opt for a homemade vegan Parmesan substitute (often made with nutritional yeast and nuts), nutritional yeast itself for a cheesy flavor, or a commercial alternative like Violife Parmesan.
• Garnishes & Flavor Enhancers: Elevate your asparagus orzo with these delightful additions:
  • Pine Nuts: Lightly toast a handful of pine nuts and sprinkle them over the top for a lovely crunch and nutty flavor.
  • Capers: A tablespoon or two of briny capers, added with the sautéed vegetables, will introduce a salty, tangy kick.
  • Feta Cheese: Crumbled feta cheese provides a creamy, salty contrast to the bright lemon, adding a Mediterranean touch.
  • White Wine: Deglaze the skillet with a splash of dry white wine after sautéing the vegetables for an extra layer of sophisticated flavor. Cook until almost evaporated before adding to the orzo.
• Boost the Nutrition with More Veggies: This dish is already packed with goodness, but you can easily sneak in more vegetables:
  • Steamed Broccoli: Add small florets of steamed broccoli with the sautéed asparagus and peas.
  • Sautéed Zucchini: Dice a zucchini and sauté it alongside the asparagus for added bulk and nutrients.
  • Baby Spinach: Stir a few handfuls of fresh baby spinach into the warm orzo just before serving; the residual heat will wilt it perfectly.
• Even More Lemony Flavor: If you desire an intensified lemon punch without adding more acidity from extra lemon juice, grate a teaspoon or two of lemon zest into the herb butter mixture. Remember to zest the lemon *before* you juice it!
• Richer Orzo Base: For a deeper, more savory foundation, consider cooking your orzo in chicken broth or vegetable broth instead of water. This imparts a richer flavor to the pasta itself. Try this with the skillet method described in the pro tip below for an especially creamy result.

Transforming Your Orzo into a Hearty Main Course

While this lemon orzo with asparagus and peas is certainly robust enough to shine as a vegetarian main dish, it’s also incredibly easy to elevate it with your favorite proteins. Adding just about a pound of the following will turn this easy side into a protein-packed meal for the meat- and seafood-lovers in your household:

• Leftover Rotisserie Chicken: This is my go-to for adding protein quickly! Shred or chop a cup or two of leftover rotisserie chicken and simply stir it into the warm orzo with the sautéed vegetables. It’s an instant meal upgrade. Check out my other recipes using rotisserie chicken for more ideas!
• Grilled or Sautéed Shrimp: For a light and elegant addition, quickly grill or sauté a pound of shrimp until pink and cooked through. Keep the seasoning simple – just a little butter, salt, and pepper – to allow the bright lemon-herb butter of the orzo to truly shine. Add the cooked shrimp to the orzo along with the vegetables.
• Sautéed Chicken Breast/Thighs: Dice one pound of boneless, skinless chicken breast or thighs into bite-sized pieces. Sauté them in a separate skillet with a tablespoon of olive oil or butter, seasoned with salt and pepper, until fully cooked. Stir the cooked chicken into the orzo mixture.
• Grilled or Baked Salmon: For a truly show-stopping meal, top a generous serving of lemon orzo with a perfectly grilled or baked salmon fillet. A simply seasoned salmon (salt, pepper, and a squeeze of lemon) complements the fresh flavors of the pasta beautifully, creating a healthy and satisfying main dish.

Storing and Freezing Leftovers

This lemon orzo with asparagus and peas makes fantastic leftovers! Store any extra portions in an airtight container in the refrigerator for up to 4 days. When reheating, you might want to add a splash of vegetable broth or water to help loosen the pasta, as it can absorb more liquid as it sits.

To freeze, allow the cooked orzo to cool completely. Transfer it to an airtight freezer-safe container or freezer bags, removing as much air as possible to prevent freezer burn. It can be stored in the freezer for up to 6 months. When you’re ready to enjoy it again, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Remember to add the Parmesan garnish *after* thawing and reheating for the best texture and flavor.

✨ Pro Tip: Mastering Orzo with the Skillet Method ✨

For a slightly different texture in your orzo pasta – one that’s closer to a creamy risotto – try the skillet method of cooking. I often think of this as the “Rice-a-Roni” approach for pasta or rice. Here’s how it works:

1. Sauté the Orzo: In a wide, shallow skillet or a Dutch oven, heat a tablespoon of olive oil or butter over medium heat. Add the dry orzo pasta and sauté for 1-2 minutes, stirring constantly, until the orzo is lightly toasted and smells nutty. This step adds depth of flavor and helps prevent the pasta from getting mushy.
2. Add Liquid: For each cup of orzo, add two cups of water or, even better for flavor, vegetable or chicken broth. Stir well to combine.
3. Simmer to Absorb: Bring the liquid to a gentle boil, then immediately reduce the heat to low, cover the skillet, and simmer for about 15 minutes. Cook until all the liquid has been absorbed by the orzo and the pasta is tender. Stir occasionally during the last few minutes of cooking to prevent sticking. This method yields a perfectly cooked, slightly creamier orzo that’s infused with the flavor of your cooking liquid.

• 16 ounces orzo pasta
• 1 pound asparagus
• 1 cup peas, frozen or fresh
• 1 teaspoon freshly ground black pepper
• 5 tablespoons butter, softened
• ⅓ cup shredded Parmesan cheese
• 1 tablespoon olive oil
• 2-3 green onions
• 1 clove garlic
• ¼ cup fresh dill
• ¼ cup fresh parsley
• ½ lemon
• salt to taste
• ⅓ cup shredded Parmesan cheese, for garnish

• Juice ½ lemon.
• Snap the tough ends off of 1 pound asparagus and discard.
• Chop the asparagus into 1-2″ pieces.
• Slice 2-3 green onions, discarding the white ends and dark green tips. Mince 1 clove garlic.
• Cook 16 ounces orzo pasta according to the package directions until al dente.
• While the orzo is cooking, prepare the lemon herb butter by processing the 5 tablespoons softened butter, green onion, ¼ cup fresh dill, ¼ cup fresh parsley, and the lemon juice in a food processor until smooth and creamy.
• When the orzo is finished cooking, drain it thoroughly and return it to the warm pot.
• Add the prepared lemon herb butter to the drained orzo. Mix gently with a spatula until the orzo is uniformly coated and the butter is melted.
• In a separate skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped asparagus, 1 cup peas, and the minced garlic. Season with 1 teaspoon freshly ground black pepper. Sauté for 5-7 minutes, stirring occasionally, until the asparagus is tender-crisp and the peas are heated through and vibrant.
• Add the sautéed vegetables and ⅓ cup shredded Parmesan cheese to the buttered orzo in the pot. Toss gently until all ingredients are well mixed and evenly distributed.
• Taste and add additional salt to taste if needed. Serve immediately, garnishing each portion with a sprinkle of the remaining ⅓ cup shredded Parmesan cheese.