Menu Enter a recipe name, ingredient, keyword...

Parmesan Orzo with Asparagus


Google Ads
Rate this recipe 4.4/5 (21 Votes)


  • 1/2 lb. orzo pasta
  • 1 bunch asparagus
  • Zest of 1 lemon
  • 1/2 c. shredded Parmesan cheese
  • 1/4 c. pasta water
  • 2 cloves garlic, finely minced
  • 4 T. olive oil, divided
  • Salt and pepper to taste


Servings 4
Adapted from


Step 1

Cook the orzo in salted boiling water until al dente (about 9 minutes).

Trim asparagus and chop into 2 inch pieces on the diagonal.

Heat 2 T. of the olive oil in a large skillet over medium high heat. Add asparagus and cook for about 8 minutes until crisp tender. Season asparagus with salt and pepper as it cooks. Set the cooked asparagus aside.

When orzo is done, reserve 1/4 c. of the pasta water before draining. Return cooked orzo to cooking pot. Stir in the Parmesan, garlic, lemon zest, remaining 2 T. of olive oil, asparagus, and pasta water. Salt and pepper to taste. Serve with extra parmesan if desired.


You'll also love

Review this recipe

Shaved Asparagus Salad Creamy Asparagus Pasta