Tender orzo with crisp asparagus ribbons, Parmesan, and bright lemon dressing for a perfect warm-weather dish.
# What you'll need:
→ Pasta
01 - 1 cup orzo (180 grams)
02 - Salt, for the pasta water
→ Vegetables
03 - 1 bunch fresh asparagus, about 250 grams, tough ends trimmed
04 - 2 cups baby arugula, about 60 grams (optional)
→ Cheese & Nuts
05 - 1/2 cup freshly grated Parmesan cheese, about 40 grams, plus more for serving
06 - 1/4 cup toasted pine nuts, about 30 grams (optional)
→ Dressing
07 - 1 large lemon, zested and juiced (about 2 tablespoons juice)
08 - 1/4 cup extra-virgin olive oil, about 60 ml
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 make it:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain, rinse briefly under cold water, and set aside to cool.
02 - While orzo cooks, shave asparagus into thin ribbons using a vegetable peeler. Place ribbons in a large bowl. If spears are thick, slice lengthwise first.
03 - In a small bowl or jar, whisk together the lemon zest, lemon juice, olive oil, garlic, Dijon mustard, honey, salt, and black pepper until emulsified.
04 - Add cooled orzo, shaved asparagus, arugula (if using), Parmesan, pine nuts (if using), and herbs to the bowl. Pour dressing over and toss gently to combine.
05 - Taste and adjust seasoning with extra salt, pepper, or lemon juice as desired. Serve immediately, topped with additional Parmesan if desired.
