Lemon Orzo with Asparagu

It is possible to serve this Lemon Orzo with Asparagus as a side dish, starter, or healthy lunch option. This dish is simple, yet elegant, and it can be served in any of these capacities.  

– 1 lemon  – 2 tablespoon lemon juice – 3 cloves garlic – salt and pepper to taste – ¼ cup olive oil – 1 pound asparagu – 2 cups chicken broth – 2 cups water – 1 teaspoon salt – ¼ teaspoon turmeric – 1½ cup dry orzo pasta – ¼ cup fresh Parsley



Mix the lemon zest, lemon juice, garlic, salt, and pepper together in a bowl that is deep and medium in size.   

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Oil should be added and whisked until it begins to emulsify. Put aside for later.  

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Remove the end pieces from the asparagus and arrange the stalks of the asparagus in a baking dish that measures 9 inches by 13 inches.  

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After covering the asparagus with plastic wrap and adding boiling water, wait until the water is warm to the touch.   

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Drain the water and cut the stalks of asparagus into pieces that are two inches long.   

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Bring the water and chicken broth to a boil in a large pot. Place the chicken broth in the pot.   

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Once again, bring to a boil after adding the salt and turmeric. After adding the orzo, cook for ten minutes or until it is tender.  

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Orzo should be drained, not rinsed. Transfer the hot orzo to a large bowl and mix in the parsley and asparagus.   

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If necessary, whisk the dressing and drizzle it over the salad. Blend thoroughly. Spread butter on top if you'd like.  

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Chicken Carbonara Recipe 

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