Bright and easy, Lemon Orzo with Asparagus & Peas is a fresh spring and summer dish that comes together in under 30 minutes. Tender orzo is tossed with sweet peas and crisp asparagus, then finished with a lemon-herb butter scented with dill and parsley and a sprinkle of Parmesan for a simple, flavorful side or light main.
Why you’ll love this Lemon Orzo recipe
- Ready in under 30 minutes—perfect for busy weeknights.
- Versatile: serve it as a bright side dish or double the recipe to make it a main.
- Lemony flavor from fresh lemon juice, herbs, and Parmesan.
- Vegetarian as written, but easily enhanced with shrimp, chicken, or salmon.
What you need
- Orzo pasta — use a good-quality dried orzo for best texture.
- Asparagus — pick slender stalks with tightly closed tips.
- Peas — fresh or frozen both work well.
- Butter — real butter gives the best flavor and mouthfeel.
- Shredded Parmesan — freshly grated is ideal; pre-shredded is acceptable.
- Olive oil — light extra virgin or avocado oil are good choices.
- Green onions, garlic, fresh dill, fresh parsley, lemon juice, salt and pepper.
See the recipe card below for ingredient quantities and full details.
✨ Pro tip: Choose slender asparagus stalks with tightly closed buds; avoid thick stalks and open tips for the best texture.
How to make Lemon Orzo
1. Prepare produce: wash the asparagus and snap off the tough ends. Chop the asparagus into 1–2″ pieces. Slice the green onions (discard white ends and the darkest green tips) and mince the garlic.
2. Cook the orzo in a large pot according to package directions until al dente, then drain and return it to the pot.
3. While the orzo cooks, make the lemon-herb butter: combine softened butter, sliced green onions, fresh dill, fresh parsley, and the juice of half a lemon in a food processor or blender and pulse until smooth.
4. Add the lemon-herb butter to the hot orzo and gently toss until the pasta is evenly coated.
5. In a skillet, heat the olive oil over medium heat and sauté the asparagus, peas, and minced garlic with a pinch of black pepper until the asparagus is tender-crisp and the peas are heated through.
6. Fold the sautéed vegetables and shredded Parmesan into the buttered orzo, tossing gently to combine.
7. Taste and season with salt as needed. Serve warm, garnished with additional Parmesan if desired.
Substitutions & additions
- Gluten-free: use gluten-free orzo or arborio rice.
- Vegan: swap vegan spread plus olive oil for the butter, and replace Parmesan with nutritional yeast or a vegan Parmesan alternative.
- Garnishes and mix-ins: toasted pine nuts, capers, crumbled feta, or a splash of white wine work well. Add steamed broccoli, sautéed zucchini, or baby spinach for extra veg.
- Flavor tips: add lemon zest for extra brightness, or cook the orzo in chicken or vegetable broth for richer flavor.
Make it a main dish
Lemon Orzo is substantial enough to be a vegetarian main, or add a protein to make it heartier. Stir in chopped rotisserie chicken, sautéed chicken, grilled shrimp, or top with a simply seasoned salmon fillet to serve as the centerpiece of the meal.
Storage and freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, transfer to a freezer-safe container for up to 6 months; add fresh Parmesan after thawing and reheating for best texture.
✨ Pro tip: For a slightly different texture, try cooking orzo with the skillet method—toast the orzo in oil or butter, then add 2 cups of water or broth per cup of orzo, simmer covered until liquid is absorbed (about 15 minutes).
Recipe
Lemon Orzo with Asparagus, Parmesan, and Peas
Ingredients
- 16 ounces orzo pasta
- 1 pound asparagus
- 1 cup peas (fresh or frozen)
- 1 teaspoon freshly ground black pepper
- 5 tablespoons butter, softened
- ⅓ cup shredded Parmesan cheese
- 1 tablespoon olive oil
- 2–3 green onions
- 1 clove garlic, minced
- ¼ cup fresh dill
- ¼ cup fresh parsley
- Juice of ½ lemon
- Salt to taste
- ⅓ cup shredded Parmesan cheese for garnish
Instructions
- Juice ½ lemon and set aside.
- Snap off and discard the tough ends of the asparagus, then chop into 1–2″ pieces.
- Slice 2–3 green onions, discard the white ends and darkest green tips; mince 1 clove garlic.
- Cook 16 ounces of orzo according to package directions until al dente. Drain and return to the pot.
- While the orzo cooks, process 5 tablespoons softened butter, the sliced green onion, ¼ cup fresh dill, ¼ cup fresh parsley, and the lemon juice in a food processor until smooth to make the lemon-herb butter.
- Add the lemon-herb butter to the hot orzo and mix gently until the pasta is uniformly coated.
- Sauté the asparagus, 1 cup peas, and minced garlic with 1 teaspoon freshly ground black pepper in 1 tablespoon olive oil over medium heat until the asparagus is tender-crisp and the peas are heated through.
- Fold the sautéed vegetables and ⅓ cup shredded Parmesan into the buttered orzo and toss gently to combine.
- Season with salt to taste and garnish each serving with the remaining ⅓ cup Parmesan.
Notes
Nutrition data assumes 1 teaspoon of salt. Adjust salt and lemon to taste when serving.
Nutrition per serving
