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Orzo with Asparagus & Feta
Lily

Orzo with Asparagus & Feta

This bright and zesty Orzo with Asparagus & Feta is packed with flavor—tender orzo, crisp asparagus, and salty feta in a lemony olive oil dressing. Serve it warm, cold, or right out of the fridge. Ideal for meal prep, dinner parties, or a Mediterranean-style comfort meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main, Side
Cuisine: Mediterranean
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup orzo pasta
  • 1 bunch asparagus, trimmed and chopped
  • 0.5 cup crumbled feta cheese
  • 2 tbsp olive oil
  • 1 lemon (zest and juice)
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • fresh dill (optional)

Equipment

  • pot for cooking orzo
  • strainer for draining pasta
  • skillet for sautéing asparagus
  • mixing bowl for combining ingredients
  • citrus zester for lemon zest
  • knife and cutting board for chopping asparagus and garlic

Method
 

  1. Boil the orzo in salted water until al dente. Drain and set aside.
  2. Heat olive oil in a pan, sauté garlic until fragrant, then add asparagus. Cook until bright green and still crisp.
  3. In a large bowl, combine cooked orzo, sautéed asparagus, crumbled feta, lemon zest, and lemon juice. Stir gently.
  4. Season with salt, pepper, and top with fresh dill if desired. Serve warm or chilled.

Notes

Want to prep ahead? Assemble everything except the lemon juice and add it just before serving. To make it vegan, sub feta for tofu or plant-based cheese. For more protein, add chickpeas or grilled chicken. Avoid overcooking orzo and skip the pre-crumbled feta—fresh is best!