Description
A vibrant and refreshing Vegan Lemon Asparagus Orzo perfect for spring and summer meals. This dish features tender steamed asparagus and al dente orzo pasta, tossed with a zesty lemon-tahini dressing enriched with fresh herbs and vegan Parmesan, creating a light yet flavorful meal that’s quick and easy to prepare.
Ingredients
Vegetables & Herbs
- 1 lb. asparagus
- 3 green onions
- 1/4 cup fresh parsley
- 3 Tbsp. fresh dill
Pasta
- 1 cup orzo pasta
Dressing & Toppings
- 2 Tbsp. Vegan Parmesan Cheese
- 1 tsp. lemon zest
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. tahini
- 1 Tbsp. white miso
- 1-2 cloves garlic, minced
- 2 tsp. nutritional yeast
- 1/2 tsp. Dijon mustard
- 1-2 Tbsp. warm water (to thin)
Instructions
- Make dressing: Place all dressing ingredients—lemon zest, lemon juice, tahini, white miso, minced garlic, nutritional yeast, Dijon mustard, and warm water—in a small bowl. Whisk thoroughly until the mixture is smooth and pourable. Start with 1 tablespoon of warm water and add more if necessary to achieve the right consistency. Set the dressing aside.
- Cook orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions, generally about 7-9 minutes, until just tender but still firm. Stir occasionally to prevent sticking. Once cooked, drain the orzo in a mesh strainer and rinse with cool water to stop cooking. Drain thoroughly.
- Cook asparagus: Trim the woody ends from the asparagus spears. In a large skillet, add 1 cup of water and bring to a gentle boil over medium-high heat. Add the asparagus carefully, cover with a lid, and steam for 3-4 minutes until just tender but still crisp. Cooking time may vary depending on thickness of spears. Avoid overcooking.
- Cut asparagus: Using tongs, remove the asparagus from the skillet and transfer to a cutting board. Cut the spears into 1-inch pieces.
- Prepare aromatics and herbs: Thinly slice the green onions. Roughly chop the fresh parsley and dill. Place all these in a medium mixing bowl.
- Combine ingredients: Add the cooked orzo, cut asparagus pieces, and vegan Parmesan cheese to the bowl with the herbs and green onions. Pour the prepared dressing over and toss everything together gently to combine. Taste and adjust seasoning with salt and pepper as desired.
Notes
- Use fresh asparagus for best flavor and texture.
- Do not overcook the orzo or asparagus to maintain a pleasant, slightly firm bite.
- Adjust the dressing thickness with warm water as needed to suit your preference.
- This dish can be served warm or chilled as a light salad.
- For added protein, consider adding chickpeas or tofu, keeping the dish vegan.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
