Creamy Lemon Dill Orzo with Garlic Asparagus
If you need a veggie-packed meal that’s not boring, try this super simple, one-pan Lemon Dill Orzo with Garlic Asparagus. This orzo is creamy just like a risotto, but much easier to make with simple pantry ingredients. Tasty both hot and cold, this one-pan dish is so bright and fresh thanks to lemon and fresh dill. The best part? It only takes 20 minutes!
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Lemon Orzo with Asparagus
I’m making this Lemon Asparagus Orzo for a quick lunch today before my book club. I tried this Mediterranean Orzo Pasta Salad during recipe testing a few weeks ago, and now I can’t stop making it.
Since it’s tasty hot or cold, it’s basically the best of both worlds. Most of the ingredients are usually already in my kitchen, making it an easy go-to for a quick, nutritious lunch, a healthy meal prep option, or a side dish for a full course meal.
Lemon Orzo Ingredients
Lemon Dill Sauce
- ¼ cup olive oil
- 2-3 tbsp Lemon Juice about 1 lemon
- 1 tbsp honey
- 3 tbsp fresh dill finely chopped
- Salt & black pepper to taste
Garlic Asparagus Orzo
- 1 tbsp olive oil
- 3-4 cloves garlic minced
- 1 bunch asparagus chopped into bite-sized pieces
- 1½ cups dry orzo
- 3 cups vegetable broth Or chicken broth
Creamy Orzo
The first time time I tried orzo, it blew my mind. Why didn’t anyone tell me about it sooner? This rice-shaped pasta soaks up sauce so well, just like a creamy risotto. You won’t even need to drain it! It’s quickly turned into one of my most versatile pantry staples.
Whether you’re using it in a cold salad, simmering it in broth for a side dish, or folding it into a creamy one-pot meal, orzo cooks quickly, has a satisfying texture, and holds up well in hot or cold. To me, this makes it perfect for quick and easy meal prep.
Lemon Dill Sauce
The star of the show is this super simple Lemon Dill sauce. It’s a mix of olive oil, lemon juice, fresh dill, a touch of honey, salt, and, pepper. It’s an incredibly refreshing yet comforting sauce mix.
Together, the fresh dill and lemon juice create a bright, vibrant contrast that cuts through the richness of the orzo, bringing balance and brightness to every bite. It is refreshingly bright thanks to the lemon juice, giving your body a little extra vitamin C. I’m also using fresh dill because it adds such a gentle fresh note to any dish, whether it’s in the sauce or sprinkled on top as a garnish.
Garlic Asparagus
Asparagus is easily one of my favorite summer vegetables. It’s easy to prepare, cooks fast, and super healthy. Sautéed simply with garlic, the asparagus really makes this dish veggie heaven. Plus, its high fiber and folate content makes this orzo dish a super balanced, healthy meal. To prepare asparagus, make sure to snap off the more woody ends and then chop into bite sized chunks.
Because this dish is so versatile, you can always change out the asparagus and add in any of your favorite vegetables instead, like zucchini, broccolini, or spinach.
Step By Step How To on Lemon Dill Orzo
- In a small bowl, whisk together ¼ cup olive oil, 2-3 tbsp Lemon Juice , 1 tbsp honey, chopped 3 tbsp fresh dill, Salt & black pepper. Taste and adjust to your preference: more lemon for brightness, more honey for balance.
- In a large pan over medium heat, add 1 tbsp olive oil. Sauté 3-4 cloves garlic (chopped) for about 30 seconds until fragrant, then toss in the chopped 1 bunch asparagus. Cook for 4–5 minutes until tender-crisp. Transfer to a bowl and set aside.
- In the same pan with that delicious garlicky oil, add the 1½ cups dry orzo and toast for 1 minute. Pour in the 3 cups vegetable broth and bring to a gentle simmer. Cook uncovered, stirring occasionally, for 10–12 minutes or until the orzo is al dente and the broth is mostly absorbed. It should be creamy and no draining is needed!
- Add the asparagus back into the orzo, then drizzle in the lemon dill sauce. Stir well to combine and let everything warm through for 1–2 minutes. Taste and adjust seasoning as needed.
- Spoon into bowls and top with extra dill, chili flakes, grated parmesan, or your favorite protein. Serve hot or let it cool and enjoy as a refreshing pasta salad later.
Protein Main Dishes to Serve with Pasta, Grains, and Bowls
I personally have been really enjoying this herby pasta on its own. But, it also can be such a versatile base for a more filling meal paired an easy protein main like shrimp, steak, or chicken. If you want to keep it vegetarian, you try enjoying it with tofu or mushrooms.
Here are some suggestion of my favorite easy mains to pair with lemon dill orzo. Let me know your favorite combos in the comments!
Lemon Dill Orzo with Garlic Asparagus
By Tiffy Cooks
Ingredients
Lemon Dill Sauce
- ¼ cup olive oil
- 2-3 tbsp Lemon Juice about 1 lemon
- 1 tbsp honey
- 3 tbsp fresh dill finely chopped
- Salt & black pepper to taste
Garlic Asparagus Orzo
- 1 tbsp olive oil
- 3-4 cloves garlic minced
- 1 bunch asparagus chopped into bite-sized pieces
- 1½ cups dry orzo
- 3 cups vegetable broth Or chicken broth
Instructions
- In a small bowl, whisk together ¼ cup olive oil, 2-3 tbsp Lemon Juice , 1 tbsp honey, chopped 3 tbsp fresh dill, Salt & black pepper. Taste and adjust to your preference: more lemon for brightness, more honey for balance.
- In a large pan over medium heat, add 1 tbsp olive oil. Sauté 3-4 cloves garlic (chopped) for about 30 seconds until fragrant, then toss in the chopped 1 bunch asparagus. Cook for 4–5 minutes until tender-crisp. Transfer to a bowl and set aside.
- In the same pan with that delicious garlicky oil, add the 1½ cups dry orzo and toast for 1 minute. Pour in the 3 cups vegetable broth and bring to a gentle simmer. Cook uncovered, stirring occasionally, for 10–12 minutes or until the orzo is al dente and the broth is mostly absorbed. It should be creamy and no draining is needed!
- Add the asparagus back into the orzo, then drizzle in the lemon dill sauce. Stir well to combine and let everything warm through for 1–2 minutes. Taste and adjust seasoning as needed.
- Spoon into bowls and top with extra dill, chili flakes, grated parmesan, or your favorite protein. Serve hot or let it cool and enjoy as a refreshing pasta salad later.
