With a bright citrus flavor, and a delicate pasta texture, and just the right amount of richness, this lemon orzo recipe strikes the perfect balance between light and satisfying. Asparagus is a spring vegetable and when paired with the springy, light lemon flavor, it makes for a well-balanced, seasonally appropriate meal.

Ingredients

For the dressing

• 1 lemon (zested)
• 2 tablespoons lemon juice
• 3 cloves garlic (minced)
• salt and pepper (to taste)
• ¼ cup olive oil

For the orzo

• 1 pound asparagus
• 2 cups chicken broth (low sodium)
• 2 cups water
• 1 teaspoon salt
• ¼ teaspoon turmeric
• 1½ cup dry orzo pasta
• ¼ cup fresh parsley (chopped)

Directions

1. Place the lemon zest, juice, garlic, salt, and pepper in a deep medium bowl. Add oil and whisk until it emulsifies a bit. Set aside.
2. Snap the end pieces off the asparagus and lay the asparagus stalks in a baking dish, 9×13 inch. Pour boiling water over the asparagus (just enough to cover it), cover dish with plastic wrap and let sit until the water is warm to the touch. Drain water and cut the asparagus stalks into 2 inch pieces.
3. Place the chicken broth and water in a large pot and bring to a boil. Add the salt and turmeric and bring back to a boil. Add the orzo and cook until tender, about 10 minutes. Drain orzo, but do not rinse it.
4. Place the hot orzo in a large bowl, add the asparagus and parsley. Whisk the dressing if needed and pour it over the salad. Mix well. Top with butter if preferred.

Here is another delicious spring asparagus recipe

Spring Asparagus with Mustard Dill Sauce

This makes a delicious side dish, or use the mustard dill sauce to dip the asparagus into for an elegant crudités platter. You can skip the splash of white wine—but if you happen to have an open bottle—and I recommend that you do—it adds a nice contrast to the sourness of the lemon juice.

See the recipe here.