Fresh orzo tossed with shaved asparagus, Parmesan, and a bright lemon-olive oil dressing for an easy Mediterranean side.
# What You Need:
→ Pasta
01 - 1 cup orzo pasta
02 - Salt for pasta water
→ Vegetables
03 - 1 bunch fresh asparagus, tough ends trimmed
04 - 2 cups baby arugula, optional
→ Cheese and Nuts
05 - 1/2 cup freshly grated Parmesan cheese, plus additional for serving
06 - 1/4 cup toasted pine nuts, optional
→ Dressing
07 - 1 large lemon, zested and juiced
08 - 1/4 cup extra-virgin olive oil
09 - 1 small garlic clove, finely minced
10 - 1/2 teaspoon Dijon mustard
11 - 1/2 teaspoon honey or maple syrup
12 - Freshly ground black pepper to taste
13 - Salt to taste
→ Fresh Herbs
14 - 2 tablespoons chopped fresh parsley
15 - 1 tablespoon chopped fresh basil or mint, optional
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain, rinse briefly under cold water, and set aside to cool completely.
02 - While orzo cooks, use a vegetable peeler to shave asparagus into thin ribbons. If spears are thick, slice lengthwise first. Place ribbons in a large mixing bowl.
03 - In a small bowl or jar, whisk together lemon zest, lemon juice, extra-virgin olive oil, minced garlic, Dijon mustard, honey, salt, and black pepper until well emulsified.
04 - Add cooled orzo, shaved asparagus, arugula if using, Parmesan cheese, pine nuts if using, and fresh herbs to the bowl. Pour dressing over mixture and toss gently until evenly coated.
05 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately, topped with extra Parmesan cheese if desired.
