Lemon Butter Orzo Asparagus (Print Version)

Tender orzo tossed with asparagus and zesty lemon-butter sauce. Light, creamy, and ideal for easy vegetarian meals.

# What You'll Need:

→ Pasta & Vegetables

01 - 1 cup orzo pasta
02 - 1 pound asparagus, trimmed and cut into 1-inch pieces
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - Zest and juice of 1 large lemon
06 - 2 cloves garlic, minced
07 - 1/4 cup vegetable broth
08 - 1/4 cup freshly grated Parmesan cheese
09 - Salt and freshly ground black pepper, to taste
10 - 2 tablespoons chopped fresh parsley (optional)

→ To Serve

11 - Extra Parmesan cheese (optional)
12 - Lemon wedges (optional)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente. Add the asparagus pieces during the final 3 minutes of cooking. Drain and set aside.
02 - In a large skillet over medium heat, melt the unsalted butter with the olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
03 - Add the drained orzo and asparagus to the skillet. Incorporate lemon zest, lemon juice, and vegetable broth. Toss to combine and heat through for 2 to 3 minutes.
04 - Remove from heat. Stir in the grated Parmesan cheese, adjust seasoning with salt and freshly ground black pepper, and fold in chopped parsley if using.
05 - Serve immediately, garnishing with extra Parmesan and lemon wedges as desired.

# Top Tips:

01 -
  • You get that golden trio: zippy lemon, creamy butter, and perfectly tender pasta, exactly when you need a lift.
  • It’s the rare weeknight dinner that tastes like you set the table just for spring.
02 -
  • If you let the orzo sit too long after draining, it will clump together in a frustrating tangle.
  • Stirring the Parmesan off the heat makes the sauce silky instead of gluey—don’t rush it.
03 -
  • Keep everything moving in the skillet so nothing sticks or browns too quickly—gentle patience makes the sauce shine.
  • Add the lemon juice little by little, tasting as you go, so you hit just the right tang for your mood.
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