Lemon Garlic Orzo with Roasted Asparagus and Parmesan
Glossy, tender orzo coated in a silky butter-citrus sauce and studded with crisp-tender green spears makes for a bright, textural one-pan dinner. The roasted vegetables add a slight char and bite while grated hard cheese melts into the pasta for a smooth finish.
Swap ingredients to suit your pantry: use low-sodium chicken broth instead of vegetable broth for a richer base, substitute pecorino for Parmesan for a sharper flavor, or replace asparagus with broccolini, green beans, or sautéed zucchini if out of season. For a protein boost, fold in cooked shrimp, shredded rotisserie chicken, or toasted chickpeas.
Serve warm as a main for weeknights or alongside grilled fish or roasted chicken for casual dinners. This dish is make-ahead friendly—cool, refrigerate, and gently reheat with a splash of broth or water. A final squeeze of citrus and extra grated cheese at the table brightens each serving.
How to Make It
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1
Preheat the oven to 220°C (425°F). Trim the woody ends from the asparagus and toss the spears with 1 tbsp olive oil, a pinch of salt and pepper; spread on a rimmed baking sheet and roast until tender with light char, about 8–10 minutes depending on thickness.
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2
Bring the broth to a simmer in a medium saucepan; keep warm on low heat.
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3
Heat 1 tbsp olive oil and 1 tbsp butter in a large wide skillet over medium heat. Add the garlic and cook until fragrant and just starting to color, about 30–45 seconds.
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4
Add the dry orzo to the skillet and toast, stirring, for 1–2 minutes so the grains pick up a nutty note.
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5
Pour 1 cup of the warm broth into the pan and stir, scraping any browned bits. Continue adding broth 1 cup at a time, stirring occasionally, and simmer gently until the orzo is al dente and most liquid is absorbed, about 9–11 minutes total (you may not need all the broth).
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6
Stir in the remaining 2 tbsp butter, the zest and juice of the lemon, grated Parmesan, salt, black pepper, and red pepper flakes. Adjust seasoning to taste.
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7
Cut the roasted asparagus into 2–3 cm pieces and fold gently into the orzo along with half the chopped parsley. If the mixture seems dry, add a splash of warm broth or water to loosen it.
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8
Transfer to a serving bowl and garnish with the remaining parsley and extra grated Parmesan. Serve immediately with extra lemon wedges on the side.
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