Lemony Asparagus Orzo With Feta
Bright, lemony, and full of fresh herbs, this asparagus orzo salad with feta is a perfect meal to make when asparagus is on sale! Crisp asparagus is paired with a lemon orzo with shallots, garlic, fresh herbs like mint, dill, and parsley and topped with tangy feta and crunchy toasted pine nuts.
I’m channeling spring through this recipe. Even though we’ve had 3 straight days of snow and below 20-degree temps here in Denver, I’m enticing spring forward with this asparagus orzo salad.
It’s so full of flavor, brightness from the lemon, tang from the feta cheese, earthiness from the asparagus, and a perfect amount of crunch from the toasted pine nuts.
I set out to replicate/modify an asparagus salad from the New York Times with parmesan and toasted breadcrumbs but found I was drawn to feta cheese rather than parmesan and I chose not to add carbs with the toasted breadcrumbs. I’m sure that recipe is delicious – but this one is so good, you’ll have to try it now that asparagus is on sale for such a great price at Safeway.
I used the Signature SELECT Avocado Oil with Lemon to cook the shallots, garlic, and asparagus. I like to keep my asparagus crisp for this salad, so no boiling, a simple pan saute in the lemon avocado oil and it was crisp and flavorful in minutes!
Ingredients in Asparagus Orzo Salad
- 1 cup orzo
- 4 tablespoons olive oil, divided (or Signature SELECT Avocado Oil with Lemon)
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1 lb. asparagus, trimmed and cut into 1-inch pieces
- juice and zest of one lemon
- 1 tablespoon Dijon mustard
- salt and pepper to taste
- 1/4 cup feta cheese, crumbled
- 1/2 cup fresh dill, parsley and mint (or any combination), chopped
- 2 tablespoons pine nuts, toasted
How to Make Asparagus Orzo Salad
Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente about 9 minutes.
In a non-stick skillet, heat 1 tablespoon olive oil or avocado oil with lemon over medium-high heat. Add the shallots and cook until translucent about 4 minutes. Add the garlic and cook until fragrant, about one minute. Add the chopped asparagus and saute until the asparagus is bright green and cooked through. It should still be crisp, yet tender. Remove from the heat and set aside.
Meanwhile, prepare the dressing. In a small bowl, combine 3 tablespoons olive oil, the juice of one lemon, and 1 tablespoon Dijon mustard. Whisk until emulsified.
Toast the pine nuts over medium heat in a small skillet for 4-5 minutes until golden and fragrant, stirring often.
In a large bowl, combine the orzo, cooked asparagus and shallot mixture, the fresh herbs, feta cheese, and lemon zest. Pour the dressing over the asparagus orzo salad and stir to coat. Toss with the pinenuts and garnish with extra lemon zest and feta if desired.
What to Serve with Asparagus Orzo Salad?
Sauteed shrimp with lemon and garlic would be a perfect pairing here, or you can serve this as a side for any seafood, chicken or steak dinner. Here are a couple of options that would work.
Shrimp Saganaki Baked Shrimp with Feta and Tomatoes
Skillet Creamy Garlic Lemon Chicken Recipe
Mediterranean Chicken Thighs With Artichokes, Potatoes and Olives
Additional Recipes Using Asparagus
Lemon Parmesan Risotto With Asparagus
Roasted Asparagus, Chickpea & Tomato Salad
Balsamic Roasted Asparagus With Chive Aioli Recipe
Cauliflower Risotto With Asparagus and Mushrooms
Spring Pasta Salad With Asparagus, Tomatoes and Peas
Ingredients
- 1 cup orzo
- 4 tablespoons olive oil divided (or Signature SELECT Avocado Oil with Lemon)
- 1 shallot chopped
- 2 cloves garlic minced
- 1 lb. asparagus trimmed and cut into 1-inch pieces
- juice and zest of one lemon
- 1 tablespoon Dijon mustard
- salt and pepper to taste
- 1/4 cup feta cheese crumbled
- 1/2 cup fresh dill parsley and mint (or any combination), chopped
- 2 tablespoons pine nuts toasted
Instructions
- Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente about 9 minutes.
- In a non-stick skillet, heat 1 tablespoon olive oil or avocado oil with lemon over medium-high heat. Add the shallots and cook until translucent about 4 minutes. Add the garlic and cook until fragrant, about one minute. Add the chopped asparagus and saute until the asparagus is bright green and cooked through. It should still be crisp, yet tender. Remove from the heat and set aside.
- Meanwhile, prepare the dressing. In a small bowl, combine 3 tablespoons olive oil, the juice of one lemon and 1 tablespoon Dijon mustard. Whisk until emulsified.
- Toast the pine nuts over medium heat in a small skillet for 4-5 minutes until golden and fragrant, stirring often.
- In a large bowl, combine the orzo, cooked asparagus and shallot mixture, the fresh herbs, feta cheese, and lemon zest. Pour the dressing over the asparagus orzo salad and stir to coat. Toss with the pinenuts and garnish with extra lemon zest and feta if desired.
You can get all the ingredients for this recipe at your local Safeway, which also offers curbside pick up and Safeway Home Delivery!
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* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary. Prices may vary per location*
