Ingredients
Scale
- Orzo pasta 1 cup
- Asparagus 1 pound, trimmed and cut into 1-inch pieces
- Feta cheese 4 ounces, crumbled
- Olive oil 2 tablespoons
- Lemon juice 2 tablespoons
- Garlic 2 cloves, minced
- Fresh mint 1/4 cup, chopped
- Salt and pepper to taste
Instructions
- Step 1: Cook the orzo according to package directions. Drain well and set aside.
- Step 2: While the orzo is cooking, heat olive oil in a large skillet over medium heat. Add the asparagus and garlic, and cook until the asparagus is tender-crisp, about 5-7 minutes. Season with salt and pepper.
- Step 3: In a large bowl, combine the cooked orzo, asparagus mixture, lemon juice, and mint.
- Step 4: Gently fold in the crumbled feta cheese.
- Step 5: Taste and adjust seasonings as needed. Serve warm or at room temperature.
Notes
- Store leftover orzo in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the orzo with a splash of water or broth in a skillet over low heat to prevent it from drying out.
- This dish pairs beautifully with grilled chicken or shrimp for a complete and satisfying meal.
- For a brighter flavor, zest the lemon before juicing it and add the zest along with the juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American