Asparagus and Pea Orzo

This Asparagus and Pea Orzo is light and lemony and so simple to make. It’s delicious enjoyed as your main vegetarian meal or as a side for a piece of fish this Lenten season.

Today, I’m sharing one of my favorties during the Lenten season. Since meat is a no-no for us on Fridays, this Aspargus and Pea Orzo makes an appearance quite often, as well as my Sheet Pan Shrimp Fajitas and my Mahi Mahi Potato and Asparagus Sheet Pan Meal.

Step-By-Step Instructions

The first step is to melt two tablespoons of your butter in a deep skillet. I use my Lodge Cast Iron Skillet which I love. You’ll add your asparagus, season with salt and pepper and cook over medium-high heat for 5 minutes, until slightly softened, stirring often. Once cooked, you’ll remove to a bowl with a slotted spoon and set aside.

The second step is to add the remaining two tablespoons of butter to your skillet and then add your garlic and cook over medium heat, stirring often so it doesn’t burn. Then you’ll add in your orzo and cook for about 2 minutes, stirring often, until it’s lightly toasted, before adding your wine. You will want to cook until almost all the wine is evaporated.

The third step is to add your chicken broth, peas and salt and pepper and bring to a boil. Once it begins to boil, you’ll reduce the heat to low and simmer for 10 minutes.

The fourth step is to add in your asparagus and continue to cook for 5-6 minutes, or until the pasta is tender and the broth is mostly absorbed.

The final step is to remove the skillet from the heat and add in your fresh lemon juice and zest and mix until well combined.

You can sprinkle the dish with some fresh parsley, if desired. Tom loves his with some grated Parmesan on top.

It’s a super easy, healthy comfort food dish that I hope you give a try this Lenten season. I don’t only make it for Lent though. It’s popular all year long at our house. I think you’ll really love how light it. The lemon juice and zest added at the end give this pasta such a fresh boost of flavor.

Please let me know if you give this recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Asparagus and Pea Orzo

Servings: 6 servings

Print Recipe SaveSaved! Pin Recipe

This Asparagus and Pea Orzo is light and lemony and so simple to make. It's delicious enjoyed as your main vegetarian meal or as a side for a piece of fish this Lenten season.

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Ingredients  

• 4 Tbsp. butter, divided
• 1 lb. asparagus, trimmed and cut into 1-inch pieces
• 2 cloves garlic, finely minced
• 1 1/2 cups dry orzo pasta
• 1/3 cup dry white cooking wine
• 3 cups low-sodium chicken broth
• 1 cup frozen peas
• 1/2 tsp. coarse kosher salt
• 1/2 tsp. black pepper
• 1 Tbsp. fresh lemon juice
• 2 tsp. fresh lemon zest
• fresh parsley, finely chopped, for garnish if desired

Instructions 

• In a large deep skillet, melt two tablespoons of your butter over medium-high heat. Add asparagus, season with salt and pepper and cook for 5 minutes, until slightly softened, stirring often. Once cooked, you'll remove to a bowl with a slotted spoon and set aside.
• Add the remaining two tablespoons of butter to your skillet and then add your garlic and cook over medium heat, stirring often so it doesn't burn. Add in your orzo and cook for about 2 minutes, stirring often, until it's lightly toasted, before adding your wine. You will want to cook until almost all the wine is evaporated.
• Add your chicken broth, peas and salt and pepper and bring to a boil. Once it begins to boil, you'll reduce the heat to low and simmer for 10 minutes.
• Add in your asparagus and continue to cook for 5-6 minutes, or until the pasta is tender and the broth is mostly absorbed.
• Remove the skillet from the heat and add in your fresh lemon juice and zest and mix until well combined. Sprinkle the dish with some fresh parsley, if desired. Serve immediately.

Notes

I use frozen peas for this recipe. Canned peas will get too mushy.

I also use low-sodium chicken broth. In fact, I use low-sodium broths for most of my recipes. Feel free to season your own serving with salt and pepper to taste.

Keyword: asparagus, healthy comfort food, orzo pasta, peas

Cuisine: American

Course: Main Dish