Lemon Butter Orzo with Asparagus (Print Version)

Bright orzo, asparagus, and zesty lemon-butter combine in this comforting, easy Mediterranean-inspired main dish.

# What You Need:

→ Pasta & Vegetables

01 - 1 cup orzo pasta
02 - 1 pound asparagus, trimmed and cut into 1-inch pieces
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - Zest and juice of 1 large lemon
06 - 2 garlic cloves, minced
07 - 1/4 cup vegetable broth
08 - 1/4 cup freshly grated Parmesan cheese
09 - Salt and freshly ground black pepper, to taste
10 - 2 tablespoons chopped fresh parsley (optional)

→ To Serve

11 - Extra Parmesan cheese (optional)
12 - Lemon wedges (optional)

# Steps:

01 - Bring a large pot of salted water to a boil. Add orzo pasta and cook according to package directions until al dente. Add asparagus during the last 3 minutes of cooking. Drain and set aside.
02 - In a large skillet over medium heat, melt unsalted butter with olive oil. Add minced garlic and sauté for about 1 minute until fragrant.
03 - Add cooked orzo and asparagus to the skillet. Stir in lemon zest, lemon juice, and vegetable broth. Toss to combine and heat through for 2 to 3 minutes.
04 - Remove skillet from heat. Stir in grated Parmesan cheese. Season with salt and freshly ground black pepper; add chopped parsley if using.
05 - Serve immediately, garnished with extra Parmesan and lemon wedges as desired.

# Expert Advice:

01 -
  • This orzo is the dinner I pull out to impress someone, but secretly marvel at how easy it actually is.
  • Lemony, creamy, and loaded with tender spears of asparagus—each bite tastes so fresh it's hard not to go back for seconds.
02 -
  • Don't overcook the asparagus—it turns dull and loses all its snap in a blink if you forget the timer.
  • Adding the cheese off-heat prevents clumps and keeps the sauce smooth and creamy—learned after a few gluey first attempts.
03 -
  • A hot skillet helps the butter and oil bloom with flavor, but always melt gently—rushing it risks burning the garlic.
  • The secret is letting the cooked orzo rest just a minute in the pan after adding the cheese; everything melds and the sauce gets silky smooth.
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