The pasta and thinly sliced asparagus cook together in the same pot, then soak up the lemony dressing while you toast the garlicky bread crumbs for the topping. What a lovely spring side dish or lunch! I did find for my taste I needed to amp up the flavoring a bit – more garlic, salt, lemon and cheese. I used a combination of dill, mint and parsley which gave it such a fresh taste. Credit to Ali Slagle at the New York Times for another great recipe.
Kosher salt and black pepper
1 cup orzo
1 pound asparagus, trimmed and thinly sliced on a diagonal (about 1/4″ thick)
5 Tbs. extra-virgin olive oil
1 tsp. lemon zest plus 3 Tbs. lemon juice, plus more as needed (from about one large lemon)
1/2 cup panko or homemade bread crumbs
1 small clove garlic, finely grated
1/4 cup finely grated Parmesan cheese, plus more for serving
1/2 cup fresh dill, mint or parsley leaves (or any combination), torn if large
Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 Tbs. olive oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
In the reserved pot, heat the remaining 2 tbs. oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper, and additional lemon juice, if desired.Top with toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature. Serves 4.
Note: I had some really thick spears of asparagus, and it seemed a shame to cut them so small. Because I have nothing but time these days, I added a step and cut them into larger pieces which I sauteed in olive oil and garlic instead of boiling them with the pasta. Not necessary but liked the result.
{ 4 comments… read them below or add one }
Delicious and springy. I added some rotisserie chicken for a complete meal.I also added a little parsley
Sounds like good additions! Will try those next time. Thanks!
This is so good. I’ve made it a few times, once as a side dish for a roast chicken and twice with leftover roast chicken mixed in, pan juices and all. Gotta saute the asparagus. I added some crushed red pepper with extra garlic and did the panko in the same pan. When I make this for company I’m telling them I learned it from my grandmother.
Love your suggestions Sal! I may have to try them tonight!