Lemony Orzo With Asparagus and Garlic Bread Crumbs

This lemony orzo with asparagus and garlic bread crumbs recipe is so bright and flavorful! It features fresh dill and parsley, garlicky breadcrumbs, and is tossed in a lemon vinaigrette. Simple & delicious.

I bookmarked this easy lemony orzo with asparagus and garlic bread crumbs recipe as soon as I saw it on NYT Cooking. What’s not to love about lemony orzo with tons of asparagus, fresh herbs, and topped with crispy, garlicky panko crumbs? This quick and simple orzo side dish paired nicely with lemon and dill salmon, a caprese salad, and some focaccia bread.

Lemony Orzo With Asparagus and Garlic Bread Crumbs

Lemon Vinaigrette:

• 3 tbsp olive oil or vegetable oil
• 3 tbsp fresh lemon juice, to taste
• Zest from 1 lemon
• 1 clove of garlic, finely grated or minced
• Pinch of sugar or honey, to taste
• Pinch of crushed red pepper flakes
• Sea salt and freshly cracked black pepper to taste

Orzo and Asparagus:

• 1 cup of dried orzo
• 1 lb asparagus, trimmed and thinly sliced

Garlic Bread Crumbs:

• 2 tbsp butter
• ½ cup panko crumbs
• 1 clove of garlic, finely grated or minced
• Sea salt and freshly cracked black pepper, to taste

Other Ingredients:

• ¼ cup parmesan, finely grated, plus more for serving
• ¼ cup fresh dill, chopped (can also use mint)
• ¼ cup fresh parsley, chopped

How to Make Lemony Orzo With Asparagus and Garlic Bread Crumbs

Prepare the lemon vinaigrette by whisking the oil, lemon juice, zest, garlic, crushed red pepper flakes, sugar, sea salt, and freshly cracked black pepper to taste in a large bowl. Set aside to allow the flavors some time to mingle.

Prepare the orzo according to the package instructions in a large saucepan filled with well-salted, boiling water, until al dente.

One minute before the orzo is finished cooking, add the asparagus and blanch for the last minute of cooking.

Drain the orzo and asparagus and add them to the large bowl with the well-whisked lemon vinaigrette. Toss to coat evenly, and set aside to allow flavors to soak into the pasta as it cools.

Prepare the garlicky crumbs by heating the butter in a small skillet over medium heat. Add the panko crumbs and cook, stirring often, until golden brown.

Add the garlic and cook, stirring constantly, for 1 minute. Remove from the heat and season with sea salt and freshly cracked black pepper to taste.

Finish the dish by adding the parmesan, fresh dill, and fresh parsley, and toss to mix well. Taste and season with sea salt and freshly cracked black pepper if needed.

Top the orzo with some of the garlic panko crumbs, to taste.

Serve warm or at room temperature along with the remaining garlic panko crumbs, grated parmesan cheese, and lemon wedges on the side.