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🍋 Lemon Herb Orzo with Asparagus, Feta & Toasted Almonds
🛒 Ingredients
- 1 cup orzo pasta
- 1 bunch asparagus, trimmed & cut into 1-inch pieces
- 1/3 cup feta cheese, crumbled
- 1/4 cup sliced almonds
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill (optional)
- Salt & black pepper (to taste)
👩🍳 Instructions
1. Cook the Orzo
- Bring a pot of salted water to a boil.
- Add orzo and cook according to package instructions (about 8–10 minutes).
- Drain and set aside.
2. Toast the Almonds
- In a dry pan over medium heat, toast sliced almonds for 2–3 minutes until golden and fragrant.
- Remove and set aside.
3. Cook the Asparagus
- In the same pan, heat 1 tbsp olive oil.
- Add asparagus and sauté for 3–5 minutes until tender-crisp.
- Remove from pan and set aside.
4. Build the Flavor
- Add remaining 1 tbsp olive oil to the pan.
- Sauté garlic for about 30 seconds until fragrant (don’t burn it).
5. Combine Everything
- Add cooked orzo to the pan.
- Stir in lemon zest and lemon juice.
- Add asparagus back in and mix well.
6. Finish the Dish
- Turn off heat and fold in feta cheese, parsley, and dill.
- Season with salt and black pepper to taste.
7. Serve
- Transfer to a serving bowl and sprinkle toasted almonds on top.
- Serve warm or at room temperature.
✨ Tips & Variations
- Add grilled chicken or shrimp for a protein boost
- Swap almonds with pine nuts or walnuts
- Use whole wheat orzo for a healthier option
- Add cherry tomatoes for extra color and sweetness
