Description
This vibrant Lemon Orzo with Asparagus and Halloumi recipe is a delightful combination of tender orzo pasta, crisp asparagus, and golden, grilled halloumi cheese. Enhanced with fresh lemon juice, garlic, and herbs, it offers a bright, fresh, and satisfying meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Orzo and Vegetables
- 1 cup orzo pasta
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
Halloumi and Flavorings
- 8 oz Halloumi cheese, sliced into 1/4-inch thick pieces
- 1 tablespoon olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1-2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh herbs (such as parsley, mint, or basil) for garnish
- Optional: A drizzle of olive oil or a few tablespoons of balsamic vinegar for extra flavor
Instructions
- Cook the orzo: In a large pot of salted boiling water, cook the orzo according to package instructions, usually about 7-9 minutes until tender but firm. Drain well, reserving a little pasta water in case you need to loosen the dish later, then set aside.
- Cook the asparagus: While the orzo is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the trimmed asparagus pieces and sauté for 4-5 minutes until they’re tender yet crisp. Season with a pinch of salt and pepper, then remove from heat and set aside.
- Grill the halloumi: In the same skillet, place the halloumi slices and cook over medium heat for 2-3 minutes per side, or until they develop a golden brown and crispy crust. Remove the halloumi from the skillet and set aside.
- Combine the ingredients: In a large mixing bowl, gently toss together the cooked orzo, sautéed asparagus, and grilled halloumi slices. Add the fresh lemon juice, lemon zest, and minced garlic. Season thoughtfully with salt and pepper. If the mixture seems dry, add a splash of reserved pasta water to loosen it up.
- Serve: Garnish your lemon orzo with fresh herbs such as parsley, mint, or basil. Serve warm or at room temperature. For an extra touch of flavor, optionally drizzle with a little more olive oil or a few tablespoons of balsamic vinegar before serving.
Notes
- Halloumi is best grilled or pan-fried to achieve its signature crispy exterior while retaining a tender, squeaky interior.
- You can substitute the asparagus with other vegetables like zucchini or green beans if preferred.
- Reserve some pasta water to adjust the consistency of the dish if needed.
- Fresh herbs can be adjusted based on preference or availability.
- This dish is best served fresh but can be refrigerated and gently reheated.
