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Lemon Herb Orzo with Asparagus Feta and Toasted Almonds recipe

Lemon Herb Orzo with Asparagus Feta &Toasted Almonds

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Prep Time 15 minutes
Cook Time 0 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 1 lb Orzo pasta
  • 1 lb Asparagus trimmed and cut into 1-inch pieces
  • 1/2 cup Slivered almonds toasted
  • 1 cup Feta cheese crumbled
  • 1/2 cup Fresh parsley chopped
  • 1/4 cup Fresh mint chopped
  • 1/4 cup Extra virgin olive oil
  • 2 Lemons juiced and zested
  • 1 small Shallot finely minced
  • 2 cloves Garlic minced
  • Salt and Pepper to taste

Method
 

  1. Boil: Cook orzo in salted water. Add asparagus in the last 2 minutes. Drain and rinse.
  2. Toast: Brown almonds in a skillet for 3 minutes.
  3. Dress: Whisk oil, lemon juice/zest, shallot, and garlic.
  4. Toss: Combine all ingredients in a bowl. Season to taste.
  5. Serve: Best served at room temperature or slightly chilled.

Notes

  • Al Dente is Key: Cook the orzo for 1–2 minutes less than the package instructions. It will continue to soften slightly as it absorbs the lemon vinaigrette.
  • The "Ice Bath" Shortcut: If you aren't serving immediately, rinse the drained orzo and asparagus under cold water. This removes excess starch and prevents the pasta from clumping.
  • Feta Selection: Use block feta in brine rather than pre-crumbled varieties. The texture is significantly creamier and holds up better when tossed.
  • Toasting Tip: Almonds go from golden to burnt in seconds. Toast them in a dry pan over medium heat and remove them from the pan the moment you smell that nutty aroma.
  • Make-Ahead Strategy: If prepping 24 hours in advance, keep the almonds and fresh mint separate. Add them just before serving to maintain maximum crunch and vibrant color.
  • Seasoning: Always taste for salt after adding the feta. Feta is naturally salty, so you may need less added sea salt than you think.