Asparagus, Lemon & Parmesan Orzo

Set at The Blue Door

Prep: 10 min · Cook: 15 min · Total: 25 min · Serves 2 as a main dish

a light spring supper

Ingredients

• 180 g dried orzo
• 250 g green asparagus
• 1 small shallot, about 40 g, finely chopped
• 1 tablespoon olive oil
• 1 small garlic clove, finely chopped
• Finely grated zest of half a washed lemon
• 1 tablespoon lemon juice, plus more to taste
• 30 g finely grated Parmesan, plus a little extra to serve if wanted
• Up to 150 ml reserved pasta cooking water, added as needed
• Salt and black pepper, to taste

Method

1. Bring a saucepan of water to the boil. Cook the orzo according to the packet instructions until just tender. Before draining, reserve at least 150 ml of the cooking water.
2. Meanwhile, trim the tough ends from the asparagus. Cut the stems into pieces about 2–3 cm long, keeping the tips separate if they are especially delicate.
3. Warm the olive oil in a large frying pan over a medium-low heat. Add the shallot and cook for 4–5 minutes, stirring, until softened. Add the garlic and stir for about 30 seconds.
4. Add the asparagus stem pieces and 2 tablespoons of water. Cover and cook for 2–3 minutes, then add the tips. Continue cooking until the asparagus is tender with a little bite; thicker stems may take longer. Uncover and let any excess water reduce.
5. Add the drained orzo to the pan with the lemon zest and about 60 ml of the reserved cooking water. Toss over a low heat until everything is hot.
6. Remove the pan from the heat. Stir in the Parmesan and the first tablespoon of lemon juice. Add more pasta water a little at a time until the orzo is loose and glossy rather than dry. Taste and adjust the lemon, salt and pepper.
7. Divide between two warm shallow bowls. Add a little extra Parmesan if wanted and serve straight away.

Essy note: A companion supper for the evenings when Nora has finished work and there is still light by the river. A new recipe inspired by the village.

Questions from the Kitchen

Written by Esther

Esther is a photographer and storyteller, and the founder of Essy's Essentials - a seasonal home for stories, rituals, recipes and everyday luxuries.

Published 22 October 2026

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