Lemony Orzo with Asparagus and Peas

5 from 1 vote

Lemony Orzo with Asparagus and Peas

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.

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Side Dish

Cuisine: Canadian, American

Diet: Vegetarian

Keyword: lemony orzo with asparagus and peas, lemon orzo with asparagus and peas, orzo with lemon asparagus and peas, quick dinner, easy 30-minute meal, one-pan dinner

Servings: servings

Calories: 287kcal

Author: Donna Poirier

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

This recipe serves 4 as a main dish, or 6 as a side dish.

Nutrition