For the Roasted Asparagus:
1 bunch thin asparagus, woody ends trimmed and cut into 1-inch pieces
1 tbsp extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp black pepper
For the Lemon Butter Orzo:
1 1/2 cups dried orzo pasta
3 tbsp unsalted butter
2 cloves garlic, minced
1/2 cup pasta water, reserved
1/4 cup freshly squeezed lemon juice
1 tsp lemon zest
For the Mix-ins & Toppings:
1/2 cup feta cheese, crumbled
1/4 cup sliced almonds, toasted
2 tbsp fresh parsley, finely chopped
1/2 tsp red pepper flakes
For Garnish (optional):
Extra lemon wedges
1/2 tsp flaky sea salt
Directions
Preheat oven to 400ยฐF. Toss asparagus pieces with olive oil, salt, and pepper on a baking sheet. Roast for 10โ12 minutes until tender and slightly charred.
Meanwhile, cook the orzo in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain the orzo.
In the same pot, melt the butter over medium heat. Add the garlic and red pepper flakes, sautรฉing for 1 minute until fragrant.
Stir in the lemon juice and half of the reserved pasta water. Return the cooked orzo to the pot and toss to coat, adding more pasta water as needed to create a light, silky sauce.
Gently fold in the roasted asparagus, lemon zest, and fresh parsley.
Transfer to a serving bowl and top with the crumbled feta and toasted almonds.
Serve warm, finished with a sprinkle of flaky sea salt and a squeeze of fresh lemon juice if desired.
Nutritional Info (per serving, serves 4)
Calories: 390
Protein: 12g
Carbohydrates: 46g
Fat: 18g
Fiber: 4g
Sugar: 3g
Sodium: 510mg