Growing Chefs! Ontario Lemon Orzo With Asparagus

Lemon Orzo With Asparagus

One of the first vegetables enjoyed in Ontario after a long winter, asparagus is one of the most delicious sings of spring! This lemon orzo pasta recipe that can be eaten warm or cold as a great pasta salad for a picnic!
Serves 6-8

For The Dressing

1 large lemon, zested and Juiced3 cloves garlic, minced1 teaspoon dried dill1/2 cup olive oil salt and pepper to taste

For The Orzo

1 pound asparagus, woody ends trimmed and cut into 3cm pieces4 cups vegetable stock2 1/2 cups water1 teaspoon turmeric3 cups orzo pasta1/2 cup green onions, whites and stalks, thinly sliced1/2 cup feta cheese, crumbled salt to taste
Cutting BoardParing KnifeMeasuring CupMeasuring SpoonWhiskMixing Bowls of Various SizesTasting SpoonsDish TowelsMedium PotStrainerRasp

Get Organized

Gather your mis en place; get together all of your equipment needed for the recipe and gather your ingredients.

Get Prepped

Measure out the dried dill, olive oil, vegetable stock, water, turmeric, and orzo and set aside

Slice the green onion thinly into rounds, using both the green and the white part of the onion, and discarding the root end.

With a rasp, zest the lemon, Cut it in half, and squeeze out as much juice as possible, catching and discarding the seeds. 

Remove the peel form the garlic, and grate with a rasp. Alternately you can mince the garlic finely with a chef’s knife.

Crumble the feta cheese into a bowl.

Clean the asparagus, remove the woody stems, and snap into one inch pieces .

Get Cooking

In a pot of boiling water, cook asparagus until just tender, about 2 minuets. Rinse asparagus in cool water to stop cooking. 

Pour the vegetable stock and water in a large pot and bring to a boil. add the salt and turmeric. 

Add the orzo and cook with the water simmering gently until tender – about 10 to 12 minuets.

if there is more than 1 cup of additional liquid in the pot, drain the orzo, but do not rinse it. 

place the hot orzo in a spacious, heat-resistant bowl and add the asparagus and green onion. 

In a medium bowl, add the garlic for the dressing, along with the dill, lemon zest, and lemon juice. Whisk together well, and season with salt and pepper. continue to whisk, and add the olive oil in a slow stream to emulsify the dressing. 

Pour the dressing onto the orzo and mix together well.

Top with crumbled Feta Cheese.