Lemony orzo with asparagus and peas is an easy one-pan 30-minute meal. It's an ideal springtime dish when asparagus is abundant, and it's also a simple vegetarian side dish to pair with chicken or salmon anytime of the year.
This recipe reminds me a lot of risotto. Like risotto, each tiny, rice-shaped grain of orzo pasta becomes silky and creamy when finished with a generous pat of butter and freshly grated Parmigiano-Reggiano cheese.
I especially love making this dish when asparagus is at its peak from late spring through early summer. The tender stalks add a fresh, slightly sweet flavor that pairs so well with the rich, creamy orzo.
For more recipes with orzo, try these next: orzo with spinach and feta or lemon chicken orzo with zucchini.
Jump to:
Ingredients & Substitutions
Notes & Substitutions for Key Ingredients
Shallots: Substitute with ½ red onion, diced, and 1 minced garlic clove.
Orzo: Substitute with acini di pepe, a very tiny pasta shape (smaller than orzo).
Cheese: Pecorino Romano can be substituted for Parmesan cheese, though the finished dish will be sharper and bolder (which is still delicious). Also, you may want to omit the added salt in Step 2 of the recipe as Pecorino is saltier than Parmigiano-Reggiano.
I've also made this dish with crumbled feta cheese instead of Parmesan, and it's amazing too!
How to Select the Best Asparagus
- The best asparagus is the one you'll find fresh and in season where you live. In North America, that is anywhere from April through early July. After that, asparagus is largely imported from countries like Mexico.
- Look for asparagus spears of equal size in diameter. For example, I like my asparagus to be roughly the diameter of my little finger. I find them the most tender, with a mild flavor at this size. Thicker asparagus are more pungent in my experience. When shopping choose asparagus spears that are similar in diameter so that they cook evenly.
- Choose firm, bright green spears, and if the tips are purple, that's a great sign; it means they are abundant in pigments called anthocyanins, the same antioxidants that give blueberries and grapes their purple color.
- Finally, look for asparagus with tightly closed, intact tips, not frayed or dried out.
How to Make Lemony Orzo with Asparagus and Peas
Sauté Shallots
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, for 2-3 minutes, until soft and fragrant.
How to Trim Asparagus
- When asparagus spears are very thick, you'll want to snap off the bottom inch or so (sometimes more) of each spear, because the bottom part can be very tough and woody. This is not an issue if your asparagus is thin.
- Another tip is to use a vegetable peeler to remove a thin layer from the spears of thicker asparagus (as you would when peeling a carrot). I like to do this because it reveals the more tender part of the asparagus and, again, is milder in taste.
If your asparagus spears are very thick, add the stalks with the orzo and save the tips for the last 3-4 minutes of cooking so they stay bright green and don't fall apart.
Add Asparagus
Reduce the heat to medium-low and simmer uncovered for 8-10 minutes; adding the asparagus during the last 4 minutes of cooking. Stir often, until the orzo is tender and most of the liquid has been absorbed. Note: If the liquid is absorbing too quickly and the orzo and asparagus are not quite done, add more water, a few tablespoons at a time.
Add Remaining Ingredients
Remove the pan from the heat. Stir in the peas, lemon zest, lemon juice, Parmigiano-Reggiano, and the remaining 2 tablespoons of butter.
Serve & Enjoy
Taste and adjust seasoning with additional salt if needed. Serve immediately, garnished with extra Parmigiano-Reggiano and a squeeze of lemon if desired.
Serving Suggestions
This lemon orzo with asparagus and peas makes a great vegetarian main dish. It is also a nice side dish with Dijon mustard-marinated chicken, crispy oven-baked chicken cutlets, or pan-fried salmon nuggets.
FAQ
You can make this dish in advance, though it's best enjoyed soon after cooking when the vegetables are at their brightest and most vibrant green.
If you have leftovers, the easiest way to reheat them is to place the orzo in a bowl with a touch of water to loosen the pasta. Warm it in the microwave, stirring halfway through if needed. Enjoy leftovers within 2 days.
I love to add fresh basil or mint when I have some on hand. Both herbs complement the subtle taste of the creamy orzo.
I ♥️ Hearing from You
If you enjoy this recipe, let me know by leaving a comment. I love knowing about any fun tweaks or clever swaps you make.
-Donna
Recipe
Lemony Orzo with Asparagus and Peas
Equipment
- 12-inch skillet
- measuring cups and spoons
- vegetable peeler
Ingredients
- ¼ cup salted butter, divided
- ½ cup shallots, finely chopped
- 1 cup uncooked orzo pasta
- 2 cups water, more as needed
- ½ teaspoon kosher salt
- ¾ pound fresh asparagus, peeled, trimmed, and cut into ½-inch pieces, keeping the tips intact
- 1 cup frozen peas, thawed
- zest of 1 lemon
- 2 tablespoons lemon juice
- 1 cup grated Parmigiano-Reggiano cheese
Instructions
- Cook Shallots: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, for 2-3 minutes, until soft and fragrant.½ cup shallots
- Add Orzo & Water: Stir in the orzo and cook for 1 minute, stirring frequently, to lightly toast the pasta. Add the water (or broth) and salt, then bring to a gentle boil.1 cup uncooked orzo pasta, 2 cups water, ½ teaspoon kosher salt
- Add Asparagus: Reduce the heat to medium-low and simmer uncovered for 8-10 minutes; adding the asparagus during the last 4 minutes of cooking. Stir often, until the orzo is tender and most of the liquid has been absorbed. Note: If the liquid is absorbing too quickly and the orzo and asparagus are not quite done, add more water, a few tablespoons at a time.¾ pound fresh asparagus
- Add Remaining Ingredients: Remove the pan from the heat. Stir in the peas, lemon zest, lemon juice, Parmigiano-Reggiano, and the remaining 2 tablespoons of butter.1 cup frozen peas, zest of 1 lemon, 2 tablespoons lemon juice, 1 cup grated Parmigiano-Reggiano cheese
- Serve & Enjoy: Taste and adjust seasoning with additional salt if needed. Serve immediately, garnished with extra Parmigiano-Reggiano and a squeeze of lemon if desired.
Notes
Nutrition
I'm Donna, a home cook living near Montréal, Canada. I have decades of experience puttering in the kitchen, a love of cookbooks, and an unreasonable number of enameled pots. Keep it simple, learn as you go, and enjoy every bite!
Frank says
Peas and asparagus add a nice mix of textures to this dish, just love it!
Donna Poirier says
Thanks!
Donna Poirier says
This is a nice springtime or summery dish. It's fresh and light. I hope you love it.