- 1 cup uncooked orzo (gluten-free if desired)
- 7 cups water
- a pinch or two of sea salt (crystalline or fine grain)
- 1 lb. fresh asparagus, trimmed and cut into bite-sized pieces
- 1 cup frozen peas
- 2 tbsp olive oil
- 1/2 of a lemon, juiced
- Mint leaves and pea shoots (other names – pea tendrils, pea greens or pea tips)
- lemon zest
- flaky sea salt to taste
- Add 7 cups of water to a large dutch oven or saucepan. Add a pinch or two sea salt and bring the water to a rolling boil.
- Once the water is boiling, add the orzo and stir. Bring the water back to a rolling boil, stirring occasionally to prevent sticking.
- Cook the orzo uncovered for 10 minutes. During the last 3 minutes of cooking, add the asparagus pieces.
- While the orzo is cooking, whisk the olive oil and lemon juice together. Set aside.
- While the orzo continues to cook, use a colander to thaw the frozen peas gently under warm water for a few seconds. Set them aside in a small bowl.
- Use the colander again to drain the orzo and asparagus (do not rinse).
- Return the orzo and asparagus back to the dutch oven or saucepan and add the peas and lemon/olive oil mixture. Stir gently to combine.
- Plate the spring orzo asparagus bowl and top with fresh mint leaves, pea shoots, lemon zest and flaky sea salt as desired. Enjoy!
- Serves 2-3 generous portions or 4 smaller portions.
- Serve the orzo immediately after cooking for best flavor and texture.
- Using gluten-free orzo? You may need to bump the cooking time up from 10 minutes to 11 minutes. Check your pasta for an al dente texture.