Description
Discover how to make a delicious Lemon Orzo With Asparagus dish that is bursting with flavor and perfect for any meal. Try our recipe today!
Ingredients
- 1 lb (454 g). asparagus
- 1 cup (240 ml) orzo pasta*
- 3 green onions
- 1/4 cup (60 ml) fresh parsley
- 3 Tbsp (45 ml). fresh dill
- 3 Tbsp (45 ml). Vegan Parmesan Cheese (or more for serving)
- 1/2 tsp (3 ml). lemon zest
- 1/4 cup (60 ml) fresh lemon juice
- 1 1/2 tsp (8 ml). white miso
- 1-2 cloves garlic, minced
Instructions
- Prepare the orzo: Follow the package guidelines to cook the orzo, ensuring it remains slightly firm and not overly soft. (I typically boil it in salted water for 7-9 minutes, stirring occasionally to avoid sticking.) Once done, carefully drain the orzo using a mesh strainer, rinse with cold water, and let it drain thoroughly.
- Create the dressing: Combine all the dressing components in a small bowl. Whisk together until the miso is fully incorporated and smooth.
- Steam the asparagus: Trim the tough ends from the asparagus stalks. Pour 1 cup of water into a large skillet and heat over medium-high. Once gently boiling, place the asparagus in the skillet. Cover with a lid and steam for about 4-5 minutes, or until the asparagus is just tender. (Be cautious not to overcook. The duration may vary based on the thickness of the spears.)
- Chop the asparagus: Once the asparagus is cooked, use tongs to carefully transfer it to a cutting board. Slice into 1-inch sections.
- Assemble the dish: Thinly slice the green onions. Roughly chop the parsley and dill. Combine them in a medium bowl. Add the sliced asparagus, cooked orzo, vegan Parmesan, and the dressing. Toss everything together until well mixed. Adjust the taste as needed, adding salt and pepper if desired.
Notes
- Consider sautéing minced garlic in olive oil for a stronger flavor in the dressing.
- Sprinkle toasted pine nuts or slivered almonds on top for added crunch.
- Mix in vegan mayonnaise or Greek yogurt for a creamier texture in the dressing.
