This vibrant, spring-inspired dish features tender orzo pasta enveloped in a light lemon cream sauce, topped with sautéed asparagus and a hint of fresh thyme. It’s a simple yet elegant meal that balances rich creaminess with bright citrus and seasonal vegetables—perfect as a main course or side dish.
Why You’ll Love This Recipe
Creamy lemon orzo with sautéed asparagus is quick to prepare and bursting with fresh, delicate flavors. The combination of lemon, parmesan, and tender asparagus makes it both comforting and refreshing. It’s ideal for a spring lunch, weeknight dinner, or as a unique addition to a dinner party menu. Its versatility and ease make it a dependable favorite for vegetarians and pasta lovers alike.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 cup orzo pasta
2 tbsp olive oil
2 cloves garlic, minced
1 bunch asparagus, trimmed and sliced on the diagonal
1/2 cup vegetable broth
1/3 cup heavy cream
1 tbsp lemon juice
1 tsp lemon zest
1/4 cup grated parmesan cheese
1 tbsp fresh thyme leaves
Salt and black pepper, to taste
Directions
- Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8–10 minutes. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced asparagus and sauté for 4–5 minutes until bright green, crisp-tender, and lightly charred. Season with salt and pepper to taste. Transfer to a plate and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds, just until fragrant.
- Add the vegetable broth, heavy cream, lemon juice, and lemon zest. Stir and bring to a gentle simmer for 2–3 minutes, allowing the sauce to slightly reduce.
- Add the cooked orzo and grated parmesan cheese to the skillet. Stir continuously until the pasta is well coated and creamy. Adjust seasoning with additional salt and pepper if needed.
- Return the asparagus to the skillet or arrange it over the plated orzo. Sprinkle fresh thyme leaves on top.
- Serve warm, with extra lemon zest or parmesan as a garnish if desired.
Servings and timing
Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Add Protein: Include grilled chicken, shrimp, or chickpeas for a more substantial meal.
- Vegan Version: Use a plant-based cream alternative and vegan parmesan cheese.
- Extra Veggies: Add peas, spinach, or artichoke hearts for additional color and nutrients.
- Cheesy Option: Mix in goat cheese or feta for a tangy twist.
- Lemon-Forward: Increase the lemon juice and zest for a more pronounced citrus flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium heat, adding a splash of vegetable broth or cream to restore the creamy texture.
Avoid microwaving for extended periods, as it may dry out the sauce.
FAQs
Can I use a different pasta instead of orzo?
Yes, small pasta shapes like couscous, ditalini, or even arborio rice can work well in this recipe.
Is this dish suitable for meal prep?
Yes, it reheats well and can be prepared a day in advance. Store the asparagus separately for best texture.
Can I make this dish dairy-free?
Yes, use dairy-free cream and cheese alternatives to make it suitable for a dairy-free diet.
What if I don’t have fresh thyme?
Dried thyme can be used in smaller quantities (about 1/2 teaspoon), or substitute with other herbs like basil or parsley.
How can I make it gluten-free?
Use a gluten-free orzo or substitute with a naturally gluten-free grain such as quinoa or rice.
What’s the best way to zest a lemon?
Use a microplane or fine grater to zest only the outer yellow layer of the lemon peel—avoid the white pith as it’s bitter.
Can I serve this dish cold?
It can be served as a pasta salad when chilled, though the creamy texture may thicken. Add a splash of lemon juice or broth before serving cold.
Is vegetable broth necessary?
It adds depth of flavor, but you can substitute with water in a pinch, adjusting seasoning as needed.
Can I roast the asparagus instead?
Yes, roasting the asparagus at 400°F (200°C) for 12–15 minutes enhances its flavor and works well in this dish.
How long should I cook orzo?
Cook orzo until al dente, usually about 8–10 minutes, depending on the brand. Drain promptly to avoid overcooking.
Conclusion
Creamy lemon orzo with sautéed asparagus is a beautifully balanced dish that brings together comfort and freshness in every bite. With its quick preparation, vibrant flavors, and seasonal appeal, it’s a versatile recipe that fits both everyday meals and special occasions. Whether served alone or paired with protein, this dish is sure to leave a lasting impression at your table.
Print
Creamy Lemon Orzo with Sautéed Asparagus
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant spring-inspired dish features tender orzo pasta tossed in a light lemony cream sauce, topped with pan-seared asparagus and fresh thyme—simple, elegant, and full of seasonal flavor.
Ingredients
- 1 cup orzo pasta
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 bunch asparagus, trimmed and sliced on the diagonal
- 1/2 cup vegetable broth
- 1/3 cup heavy cream
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 cup grated parmesan cheese
- 1 tbsp fresh thyme leaves
- Salt and black pepper, to taste
Instructions
- Bring a pot of salted water to a boil and cook orzo until al dente (about 8–10 minutes). Drain and set aside.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add sliced asparagus and sauté for 4–5 minutes until crisp-tender and lightly charred. Season with salt and pepper. Remove from pan.
- In the same pan, add 1 tbsp olive oil and minced garlic. Sauté until fragrant (30 seconds).
- Pour in vegetable broth, heavy cream, lemon juice, and zest. Simmer for 2–3 minutes.
- Add cooked orzo and parmesan to the sauce. Stir until creamy and heated through.
- Top with sautéed asparagus and sprinkle with fresh thyme. Serve warm with extra lemon zest if desired.
Notes
- Substitute peas or green beans if asparagus is out of season.
- For extra brightness, add a pinch of crushed red pepper flakes.
- Use freshly grated parmesan for best flavor and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
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