Description
Whether you make this for a quick weeknight dinner or prep it for lunch during the week, don’t let asparagus season go by without making this lemony spring orzo salad!
Ingredients
Scale
- 1 bunch of young asparagus, chopped (about 2 cups)
- 3/4 cup dry orzo, cooked according to package instructions
- 1 can (15 oz) butter beans, drained and rinsed
- 1/2 cup green olives, pitted and roughly chopped
- 6–7 artichoke hearts, halved
- 1/2 cup parsley, finely minced
- 1/2 cup dill, finely minced
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 2 tbsp honey
- 2 tsp lemon zest (about 1 lemon)
- 1 clove garlic, finely minced or grated
- 1 tsp freshly cracked black pepper
- Salt to taste
Instructions
- Preheat oven to 450°F and line a baking sheet with parchment paper.
- Rinse and chop asparagus into small 1″ pieces; toss with olive oil and salt, then roast for 20–25 minutes until browned and slightly charred.
- Cook orzo according to package instructions in salted water; drain and set aside.
- In a large bowl, add butter beans, chopped olives, artichoke hearts, parsley, and dill; then add roasted asparagus and cooked orzo.
- In a saucepan, add lemon juice, olive oil, honey, lemon zest, garlic, and black pepper; heat on medium-high, whisking until it starts to froth, then remove from heat.
- Pour vinaigrette over the salad, toss to combine, adjust salt as needed, and let sit for 5–10 minutes before serving.
Notes
- Any type of white bean works here, for instance cannellini beans are great as a substitute.
- Feel free to sub in maple syrup for the honey if you’re vegan.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: approx. 320 kcal
- Sugar: approx. 6 g
- Sodium: approx. 280 mg
- Fat: approx. 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: approx. 12 g
- Trans Fat: 0 g
- Carbohydrates: approx. 38 g
- Fiber: approx. 8 g
- Protein: approx. 18 g
- Cholesterol: 0 mg