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Lemony Orzo With Asparagus and Garlic Bread Crumbs
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Lemony Orzo With Asparagus and Garlic Bread Crumbs

Course Sides
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Large Bowl
  • Large saucepan
  • Small skillet

Ingredients

Lemon Vinaigrette:

  • 3 tbsp olive oil or vegetable oil
  • 3 tbsp fresh lemon juice to taste
  • Zest from 1 lemon
  • 1 clove of garlic finely grated or minced
  • Pinch of sugar or honey to taste
  • Pinch of crushed red pepper flakes
  • Sea salt and freshly cracked black pepper to taste

Orzo and Asparagus:

  • 1 cup of dried orzo
  • 1 lb asparagus trimmed and thinly sliced

Garlic Bread Crumbs:

  • 2 tbsp butter
  • ½ cup panko crumbs
  • 1 clove of garlic finely grated or minced
  • Sea salt and freshly cracked black pepper to taste

Other Ingredients:

  • ¼ cup parmesan finely grated, plus more for serving
  • ¼ cup fresh dill chopped (can also use mint)
  • ¼ cup fresh parsley chopped

Instructions

  • Prepare the lemon vinaigrette by whisking the oil, lemon juice, zest, garlic, crushed red pepper flakes, sugar, sea salt, and freshly cracked black pepper to taste in a large bowl. Set aside to allow the flavors some time to mingle.
  • Prepare the orzo according to the package instructions in a large saucepan filled with well-salted, boiling water, until al dente.
  • One minute before the orzo is finished cooking, add the asparagus and blanch for the last minute of cooking.
  • Drain the orzo and asparagus and add them to the large bowl with the well-whisked lemon vinaigrette. Toss to coat evenly, and set aside to allow flavors to soak into the pasta as it cools.
  • Prepare the garlicky crumbs by heating the butter in a small skillet over medium heat. Add the panko crumbs and cook, stirring often, until golden brown.
  • Add the garlic and cook, stirring constantly, for 1 minute. Remove from the heat andf season with sea salt and freshly cracked black pepper to taste.
  • Finish the dish by adding the parmesan, fresh dill, and fresh parsley, and toss to mix well. Taste and season with sea salt and freshly cracked black pepper if needed.
  • Top the orzo with some of the garlic panko crumbs, to taste.
  • Serve warm or at room temperature along with the remaining garlic panko crumbs, grated parmesan cheese, and lemon wedges on the side.