It really felt like spring this week and I searched for new recipes to celebrate the end of dark winter days. I found this recipe and tweaked it a bit. My family loved it—and I’m happy to share it. The combination of lemon and asparagus is heavenly. This dish would be great any time of the year, and it’s perfect for a side dish for Easter!
Ingredients
16 oz. box of dry orzo pasta
4 tablespoons of olive oil
2 shallots, diced
4–6 garlic cloves, rough chopped
1 extra-large bunch asparagus, tough ends removed, cut into 1 inch pieces
¾ teaspoon salt and pepper (use to your taste)
3 lemons (zest and juice)
½ cup fresh dill (or basil or parsley if you’d prefer)
Crumbled feta, to your liking
Directions
Cook orzo according to directions in salted boiling water. In a separate large skillet, heat oil over medium heat and add chopped shallots and garlic; sauté until golden and fragrant. Add asparagus and lower the heat to medium low. Sauté for 5–7 minutes to tender crisp, scooping up the shallot from the bottom of pan. Season with salt and pepper and add the lemon zest.
Drain pasta, and save a little bit of pasta water. (I probably saved ¾ cup). Add the warm orzo to the skillet with the asparagus and pasta water. Add 1–2 tablespoons of olive oil, the lemon juice and zest. Fold in the fresh dill, and sprinkle the feta on top. Taste and add more seasonings if desired.
Serve immediately. I served it warm but the recipe says it can also be made ahead and served cold if you’d prefer for a summer side dish.