Easy Lemon Dill Orzo with Asparagus Recipe
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What’s Up, Hungry People
The flavors of spring are in full force in my new favorite orzo dish! Fresh asparagus is featured prominently, accompanied by 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.
Here’s What You Need
- Orzo: Adds a tender and slightly chewy texture to the dish.
- Chicken broth: Infuses the orzo with rich, savory flavor.
- Asparagus: Brings a fresh, crisp bite and vibrant green color.
- Lemon juice: Adds a bright, zesty flavor to balance the richness.
- Lemon slices: For garnish and a visual pop of color.
- Shallots: Adds a mild, sweet onion flavor.
- Cherry tomatoes: Offers a burst of juicy sweetness.
- Capers: Provides a salty, tangy contrast.
- Garlic: Infuses the dish with aromatic depth.
- Mozzarella pearls: Adds a creamy, melty finish.
- Dill: Fresh, fragrant herb that complements the lemon and asparagus.
- Salt and pepper: Enhances all the flavors.
- Olive oil: For sautéing and adding a smooth, rich taste.
Let’s Cook
First things first, grab a large skillet and heat it over medium-high heat. Drizzle some olive oil across the bottom of the skillet—enough to coat it evenly. Once the oil is shimmering (that’s when it’s hot but not smoking), toss in the chopped asparagus, shallots, capers, and garlic. Give them a good stir and sauté until the garlic smells divine and the veggies are starting to soften up, about 5-6 minutes.
Time to Toast the Orzo
Next, add the orzo to the skillet. Sauté it with the veggies until the orzo is tender and beginning to brown. This should take another 5-6 minutes. Toasting the orzo adds a lovely nutty flavor that makes all the difference.
Simmering Symphony
Now, it’s time to start adding the chicken broth. Pour it in ¼ cup at a time, bringing the liquid to a simmer. Let the orzo absorb the liquid before adding more. This step is key to getting that perfect, creamy texture. Keep at it until the orzo is al dente.
Add Some Freshness
When the orzo is just right, add in the cherry tomatoes and dill. Continue to cook until all the broth is absorbed and the tomatoes are softened but not burst. Season with salt and pepper to taste. Stir in the lemon juice for that extra zing.
Finishing Touches
Remove the skillet from the heat and gently stir in the mozzarella pearls. They’ll melt just a bit, creating little pockets of creamy goodness. Garnish with fresh dill and lemon slices as desired. Serve this delightful dish warm as a main course or chill it and serve as a side dish.
Extra Tips for Perfect Orzo
- Getting the Broth Right: Use warm broth to keep the cooking process smooth and ensure the orzo cooks evenly.
- Preventing Sticky Orzo: Stir frequently while adding the broth to keep the orzo from sticking to the skillet.
- Perfectly Cooked Asparagus: Cut the asparagus into even pieces to ensure they cook at the same rate and stay crisp.
- Adjusting the Lemon Flavor: Taste the dish before adding all the lemon juice to adjust to your preferred level of zestiness.
- Tomato Troubleshooting: If your tomatoes are too soft, add them a bit later in the cooking process to keep them from bursting.
This lemon dill orzo with asparagus is perfect for celebrating the fresh flavors of spring. It’s easy to whip up, requiring just a bit of patience for a delicious payoff. Serve it warm as a main dish or chilled as a refreshing side. Trust me, you’ll want to make it again and again.
Lemon Dill Orzo with Asparagus
Ingredients
- 2 cups orzo
- 4 cups chicken broth
- 1 ½ cups asparagus chopped
- 2 tablespoons lemon juice
- 4 lemon slices
- 2 shallots sliced
- 1 cup cherry tomatoes
- 1 tablespoon capers
- 1 tablespoon garlic minced
- ½ cup mozzarella pearls
- 2 tablespoons dill + more for topping
- salt & pepper to taste
Instructions
- 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. Sauté until the garlic is fragrant, about 5-6 minutes.
- Add the orzo to the skillet and sauté with the veggies until it is tender and beginning to brown, another 5-6 minutes.
- 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.
- 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.
- 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!
