The Pioneer Woman Tasty Kitchen
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Lemon Orzo with Asparagus

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

This simple dish makes an elegant starter or side dish, and couldn’t be easier to prepare. Make the dish early in the day, then just throw some meat on the grill at mealtime for a perfectly fuss-free feast.

Ingredients

  • FOR THE DRESSING:
  • 2 whole Lemons, Zested
  • ½ cups Lemon Juice
  • 3 cloves Garlic, Crushed
  • ¾ teaspoons Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • ½ cups Extra Virgin Olive Oil
  • _____
  • FOR THE ORZO:
  • 1 pound Thin-stalked Asparagus, Plus Boiling Water For Cooking Asparagus
  • 4 cups Chicken Stock
  • 4 cups Water
  • 1 Tablespoon Salt
  • ¼ teaspoons Turmeric
  • 3 cups Orzo Pasta
  • ½ cups Green Onions, Whites And Stalks, Thinly Sliced
  • 1 whole Lemon Thinly Sliced

Preparation

Dressing:

1. Place the lemon zest, juice, garlic, salt, and pepper in a deep-sided bowl.
2. Add the oil in a thin, steady stream while whisking the mixture vigorously to form an emulsion. Set aside.

Orzo salad:

1. Clean the asparagus (snap the tough end pieces off) and lay the asparagus stalks in a heat-resistant 9” x 13” Pyrex dish.
2. Pour boiling water over the asparagus (just enough to cover it), cover dish with plastic wrap and let sit until the water is slightly warm. This no-fuss method produces perfectly cooked asparagus.
3. Drain water and remove the asparagus to your cutting board and cut the stalks diagonally into two-inch pieces. Set aside.
4. Place the chicken stock and water in a large pot and bring to a boil. Add the salt and turmeric and bring back to a boil.
5. Add the orzo and cook until tender—about 10 to 12 minutes.
6. Drain orzo, but do not rinse it.
7. Place the hot orzo in a spacious, heat-resistant bowl and add the asparagus and green onions. Whisk the dressing if needed and pour it over the salad. Mix well.
8. Cool to room temperature. Adjust seasonings as needed before serving.
9. Decorate with the lemon slices.

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5 Reviews

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Kelly on 6.26.2013

Delicious!

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sunflwruth on 5.15.2012

This so delicious and easy! I made it twice in a row and still want some more. I added cooked chicken and some feta cheese to make it more of a complete meal. Thanks for sharing!

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bradybalouga on 4.14.2012

Great recipe! I got confused though and made it with arborio rice instead of orzo (blonde moment I guess!) but it still was wonderful!

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CABarbieQue on 3.5.2012

Fabulous!!! This is excellent served with with Greek Chicken Skewers and grilled flatbread from TJ. Will definately keep this close by and use often during the spring when fresh asparagus is inexpensive!

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fanniehp on 5.3.2011

This was a wonderful addition to my Easter meal. Very bright flavors and the addition of the aspargus made it special. Do not worry when you add the turmeric because it will smell a little funky. There was no strong flavor from it but it did add a beautiful color. Thanks for the fabulous recipe.

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