One Pot Lemony Orzo with Asparagus and Basil

My favorite way to cook is making simple dishes that highlight seasonal ingredients. With an abundance of asparagus in the supermarket these days, I’ve been looking ahead to the joys of spring and summer food. This dish is so easy to put together, that I didn’t even think it warranted a recipe. When I found myself making it over and over I figured it was worth sharing.

This one-pot orzo pasta gets tossed in a lemon vinaigrette and loaded with crunchy asparagus and sweet basil. It’s the perfect accompaniment to a piece of salmon or grilled chicken. It’s also great all on its own. I find this dish just as tasty served hot or cold, making this no-fuss recipe a summer staple.

Serves 4. 

·      1 pound asparagus

·      8 ounces Orzo pasta or chickpea rice

·      1/3 cup basil—julienned

·      Juice of one lemon

·      ¼ cup good olive oil

·      2 teaspoons Dijon mustard

·      Kosher salt

·      Freshly cracked black pepper

1.     Bring a pot of salted-water to boil over high-heat.

2.     Remove the woody ends of the asparagus by snapping or cutting ½ inch above the white bottoms. Once the ends have been removed, cut the asparagus into ¼ inch pieces on the bias. Add the asparagus pieces to a large bowl and toss with 2 teaspoons of kosher salt. Set aside.

3.     Once the water is at a rolling boil, add the asparagus pieces to the pot and cook for two minutes. While the asparagus cooks, quickly add ice water to the bowl the asparagus was in. The bowl should be ¾ filled with ice and water. Once the asparagus has cooked for two minutes and is crisp but slightly tender, drain it and transfer it to the bowl of ice water. Blanching the asparagus prevents it from becoming overcooked.

4.     Refill the pot used to cook the asparagus and bring the water to a boil once more. Once the water is boiling, add a tablespoon of salt and the orzo. Cook the orzo per the package instructions.

5.     While the orzo cooks, assemble the vinaigrette. Combine the lemon juice, olive oil, and Dijon mustard in a large serving bowl. Whisk to combine and season to taste with salt and freshly cracked black pepper.

6.     When the orzo is cooked, reserve a cup of pasta water, drain the pasta and transfer it to the serving bowl. Drain the asparagus and add it to the bowl as well. Toss the orzo and asparagus until evenly coated in the vinaigrette. If you’re using traditional pasta, add a ¼ cup of the pasta water and toss for a few minutes until the sauce has become emulsified and creamy. If you’re using chickpea or gluten free pasta, skip this step.

7.     Add the basil and toss until incorporated. Serve hot or cold.