Lemony Asparagus Orzo With Feta
Bright, lemony, and full of fresh herbs, this asparagus orzo salad with feta is a perfect meal to make when asparagus is in season! Crisp asparagus is paired with a lemon orzo with shallots, garlic, and fresh herbs like mint, dill, and parsley and topped with tangy feta and crunchy toasted pine nuts.
It's full of flavor, brightness from the lemon, tang from the feta cheese, earthiness from the asparagus, and a perfect amount of crunch from the toasted pine nuts.
I used Avocado Oil with Lemon to cook the shallots, garlic, and asparagus. I like to keep my asparagus crisp for this salad, so no boiling, a simple pan saute in the lemon avocado oil and it was crisp and flavorful in minutes!
Ingredients in Asparagus Orzo Salad
- 1 cup orzo
- 4 tablespoons olive oil, divided (or Signature SELECT Avocado Oil with Lemon)
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1 lb. asparagus, trimmed and cut into 1-inch pieces
- juice and zest of one lemon
- 1 tablespoon Dijon mustard
- salt and pepper to taste
- ¼ cup feta cheese, crumbled
- ½ cup fresh dill, parsley and mint (or any combination), chopped
- 2 tablespoons pine nuts, toasted
How to Make Creamy Asparagus Orzo
Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente about 9 minutes.
In a non-stick skillet, heat 1 tablespoon olive oil or avocado oil with lemon over medium-high heat. Add the shallots and cook until translucent about 4 minutes. Next, add the garlic and cook until fragrant, about one minute.
Finally, add the chopped asparagus and saute until the asparagus is bright green and cooked through. It should still be crisp, yet tender. Remove from the heat and set aside.
Meanwhile, prepare the dressing. In a small bowl, combine 3 tablespoons olive oil, the juice of one lemon, and 1 tablespoon Dijon mustard. Whisk until emulsified.
Toast the pine nuts over medium heat in a small skillet for 4-5 minutes until golden and fragrant, stirring often.
In a large bowl, combine the orzo, cooked asparagus and shallot mixture, the fresh herbs, feta cheese, and lemon zest. Pour the dressing over the asparagus orzo salad and stir to coat. Toss with the pinenuts and garnish with extra lemon zest and feta if desired.
What to Serve with Asparagus Orzo Salad?
Sauteed shrimp with lemon and garlic would be a perfect pairing here, or you can serve this as a side for any seafood, chicken or steak dinner. Here are a couple of options that would work.
Shrimp Saganaki Baked Shrimp with Feta and Tomatoes
Mediterranean Chicken Thighs With Artichokes, Potatoes and Olives
Additional Recipes Using Asparagus
Lemon Parmesan Risotto With Asparagus
Spring Frittata With Asparagus and Feta
Lemony Asparagus Orzo Salad
Ingredients
- 1 cup orzo
- 4 tablespoons olive oil divided (or Signature SELECT Avocado Oil with Lemon)
- 1 shallot chopped
- 2 cloves garlic minced
- 1 lb. asparagus trimmed and cut into 1-inch pieces
- juice and zest of one lemon
- 1 tablespoon Dijon mustard
- salt and pepper to taste
- ¼ cup feta cheese crumbled
- ½ cup fresh dill parsley and mint (or any combination), chopped
- 2 tablespoons pine nuts toasted
Instructions
- Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente about 9 minutes.
- In a non-stick skillet, heat 1 tablespoon olive oil or avocado oil with lemon over medium-high heat. Add the shallots and cook until translucent about 4 minutes. Add the garlic and cook until fragrant, about one minute. Add the chopped asparagus and saute until the asparagus is bright green and cooked through. It should still be crisp, yet tender. Remove from the heat and set aside.
- Meanwhile, prepare the dressing. In a small bowl, combine 3 tablespoons olive oil, the juice of one lemon and 1 tablespoon Dijon mustard. Whisk until emulsified.
- Toast the pine nuts over medium heat in a small skillet for 4-5 minutes until golden and fragrant, stirring often.
- In a large bowl, combine the orzo, cooked asparagus and shallot mixture, the fresh herbs, feta cheese, and lemon zest. Pour the dressing over the asparagus orzo salad and stir to coat. Toss with the pinenuts and garnish with extra lemon zest and feta if desired.
Nutrition
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