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Lemony Orzo with Asparagus and Garlic Bread Crumbs

  • Salt and black pepper
  • 1 cup orzo
  • 1 pound asparagus, trimmed and thinly sliced on a diagonal
  • 5 tablespoons extra virgin olive oil
  • 1 teaspoon lemon zest plus 3 tablespoons lemon juice
  • 1/2 cup panko
  • 1 small garlic clove, finely grated
  • 1/4 cup finely grated parmesan
  • 1/2 cup fresh dill, mint, or parsley leaves
  • Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente.
  • Two minutes before orzo is done, add the asparagus. Drain the orzo and asparagus.
  • While the orzo and asparagus is cooking, make the dressing by mixing together lemon zest, lemon juice, and 3 tablespoons of oil together. Season to taste with salt and pepper.
  • Add the drained orzo and asparagus into the dressing and toss to coat.
  • Heat the remaining 2 tablespoons of oil over medium heat and add the panko. Toast until golden brown.
  • Remove the panko from heat and stir in garlic and season with salt and pepper. Add to orzo and asparagus
  • Stir in the parmesan and herbs into the orzo and serve!
Cook Time: 
20 Mins
Prep Time: 
5 Mins
Recipe image: