Lemony Orzo With Asparagus and Garlic Bread Crumbs
Updated March 12, 2025
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt and black pepper
1 cup orzo
1 pound asparagus, trimmed and thinly sliced on a diagonal (about ¼-inch thick)
5 tablespoons extra-virgin olive oil
1 teaspoon lemon zest plus 3 tablespoons lemon juice, plus more as needed (from about 1 large lemon)
½ cup panko or homemade bread crumbs
1 small garlic clove, finely grated
¼ cup finely grated Parmesan, plus more for serving
½ cup fresh dill, mint or parsley leaves (or any combination), torn if large
Nutritional analysis per serving (4 servings)
35 grams carbs; 6 milligrams cholesterol; 362 calories; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 20 grams fat; 4 grams fiber; 425 milligrams sodium; 11 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
- Step 2
While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons 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.
- Step 3
In the reserved pot, heat the remaining 2 tablespoons 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.
- Step 4
Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.
Private Notes
Comments
Maybe I’m stoned but this was incredible. Added some mushrooms too.
This was surprisingly really good for how simple it is. Cements my opinion that orzo is the best pasta, it soaks up all that lemony dressing soooo well. I boiled the asparagus because I'm depressed and that's all I deserve.
We loved this! I sautéed the asparagus in olive oil, salt, and pepper and a tad bit of the minced garlic. I just prefer this way of preparing asparagus rather than boiling. I used a very large lemon, which produced lots of zest, and I felt it was needed. I only had a bit of fresh parsley, so that was all I used and it was still good. Be generous with the salt and fresh ground pepper. I would use a large garlic clove. Also sprinkled on feta and fresh tomatoes with extra lemon squeeze. Yum!!
Tasty but felt like this was more of a side dish - no where near substantial enough for a main course even with additional vegetables & chickpeas. Toasted the orzo (didn't seem to add anything.) Sauteed the asparagus. Added roasted cauliflower & canned chickpeas. Substituted feta for the parmesan. Used an entire lemon (zest & juice) plus extra juice to serve. Served with chili crisp.
This was a huge hit. Lots of steps, but not complicated. Very nice if you have a helping hand to chop herbs;) I roasted asparagus. One time I subbed roasted zucchini--another sauteed zucchini. All delicious.
Absolutely divine, however I used good quality veg stock instead of water. Also added prawns for my meat eating friends. Was a hit!