Lemon-Mint Orzo with Charred Asparagus and Toasted Pine Nuts

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 9 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (170 g) dry orzo
1 bunch asparagus, woody ends trimmed and cut into 2-inch (5.08 cm) pieces
1/3 cup (45 g) pine nuts
1/2 cup (75 g) crumbled feta cheese
1/4 cup (60 ml) extra-virgin olive oil, plus 1 tbsp (15 ml) for asparagus
Zest of 1 lemon
3 tbsp (45 ml) fresh lemon juice
1 small shallot, finely minced
1 tsp (5 ml) Dijon mustard
1/2 cup (15 g) fresh mint leaves, chopped
1/4 cup (15 g) fresh flat-leaf parsley, chopped
1/4 tsp (1.25 ml) red pepper flakes (optional)
Kosher salt and freshly ground black pepper to taste

Show original ingredient measurements

1 cup (170 g) dry orzo
1 bunch asparagus, woody ends trimmed and cut into 2-inch pieces
1/3 cup (45 g) pine nuts
1/2 cup (75 g) crumbled feta cheese
1/4 cup (60 ml) extra-virgin olive oil, plus 1 tbsp (15 ml) for asparagus
Zest of 1 lemon
3 tbsp (45 ml) fresh lemon juice
1 small shallot, finely minced
1 tsp Dijon mustard
1/2 cup (15 g) fresh mint leaves, chopped
1/4 cup (15 g) fresh flat-leaf parsley, chopped
1/4 tsp red pepper flakes (optional)
Kosher salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toast the pine nuts in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
2. Toss the asparagus with 1 tablespoon (15 ml) olive oil, a pinch of salt, and black pepper. Sear in a hot skillet or on the grill until lightly charred and crisp-tender, 3–4 minutes. Set aside.
3. Cook the orzo in a large pot of generously salted boiling water until al dente, 7–9 minutes. Reserve 2 tablespoons (30 ml) pasta water, then drain well.
4. In a large bowl, whisk together 1/4 cup (60 ml) olive oil, lemon zest, lemon juice, minced shallot, Dijon, red pepper flakes (if using), 1/2 teaspoon (2.5 ml) salt, and several grinds of black pepper.
5. Add the warm orzo to the bowl and toss to coat. Fold in the charred asparagus, toasted pine nuts, mint, parsley, and feta. If needed, add a splash of reserved pasta water to loosen and make glossy.
6. Taste and adjust seasoning with more lemon, salt, or pepper. Serve warm or at room temperature.

1. Toast the pine nuts in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
2. Toss the asparagus with 1 tablespoon olive oil, a pinch of salt, and black pepper. Sear in a hot skillet or on the grill until lightly charred and crisp-tender, 3–4 minutes. Set aside.
3. Cook the orzo in a large pot of generously salted boiling water until al dente, 7–9 minutes. Reserve 2 tablespoons pasta water, then drain well.
4. In a large bowl, whisk together 1/4 cup olive oil, lemon zest, lemon juice, minced shallot, Dijon, red pepper flakes (if using), 1/2 teaspoon salt, and several grinds of black pepper.
5. Add the warm orzo to the bowl and toss to coat. Fold in the charred asparagus, toasted pine nuts, mint, parsley, and feta. If needed, add a splash of reserved pasta water to loosen and make glossy.
6. Taste and adjust seasoning with more lemon, salt, or pepper. Serve warm or at room temperature.