Lemon Dill Orzo with Asparagus

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Lemon Dill Orzo with Asparagus Super Hungry? Jump to the Recipe

The flavors of spring are in full force.

Fresh asparagus is the star of the dish; highlighted with bursts of saltiness from capers, fresh spring herbs and a zing of lemon to top it off.

This easy pilaf can be served as the main course or chilled and served as a side.

I love this pilaf because it's insanely easy to make - just a touch of patience is all that's needed for a delicious dish.

I for one am SO READY for summer but I'll take the flavors of spring in the meantime.

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Lemon Dill Orzo with Asparagus

  • Number of Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
Lemon Dill Orzo with Asparagus


  • 2 cups orzo
  • 4 cups chicken broth
  • 1 ½ cups asparagus, chopped
  • 2 tbsp lemon juice
  • 4 lemon slices
  • 2 shallots, sliced
  • 1 cup cherry tomatoes
  • 1 tbsp capers
  • 1 tbsp garlic, minced
  • ½ cup mozzarella pearls
  • 2 tbsp dill + more for garnish
  • salt & pepper, to taste

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  1. In a large skillet over medium high heat, drizzle the olive oil in an even layer across the bottom of the skillet. When the olive oil is ‘shimmering’ add the chopped asparagus, shallots, capers and garlic. Saute until the garlic is fragrant, about 5-6 minutes.
  2. Add the ozro to the skillet and saute with the veggies until it is tender and beginning to brown, another 5-6 minutes.
  3. Pour in the broth ¼ cup at a time. Bring the liquid to a simmer, allowing the orzo to absorb the liquid between each addition of the broth.
  4. When the orzo is al dente, add the tomatoes and dill. Continue to cook the orzo until all of the broth is used up and the tomatoes have softened but not popped. Season with salt and pepper, to taste. Stir in the lemon juice.
  5. Remove the skillet from the heat and stir in the mozzarella pearls. Garnish with fresh dill and lemon slices as desired. Serve warm as a main course or chill and serve as a side dish. Enjoy!

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