I am excited to partner with Michigan Asparagus to bring you this amazing recipe. While this post is sponsored, all thoughts and opinions are my own.
Summer is made for recipes that can be served hot or cold and are packed with fresh vegetables. This roasted asparagus orzo is perfect for a dinner side, a light lunch or as your newest dish for a potluck.
I can never resist fresh asparagus when I find it at the store. When it is roasted, it tastes especially amazing. Toss it with some orzo and a few other ingredients and you have an amazing side dish no one will be able to resist.
For my roasted asparagus orzo, I always try to find Michigan asparagus. Michigan just surpassed both California and Washington to become the nation’s leading asparagus producer. One hundred and twenty Michigan family farms harvest approximately 20 million pounds of asparagus on 9,500 acres of land.
Michigan asparagus is a “Clean 15” food, meaning it has a low pesticide load and is one of the safest conventionally grown crops to consume. That means I can save a little money at the store because I don’t need to buy organic.
I love using Michigan asparagus in recipes because it has no fat, no cholesterol, and very little sodium. Whether roasted, grilled or cooked another way, you know it will be delicious.
This orzo makes a fantastic side dish for dinner or to take along to a potluck or BBQ. I also add chicken or tuna for a light lunch that is so tasty.
If you like this recipe for roasted asparagus orzo, be sure to try these other great recipes:
If you make this roasted asparagus orzo or any other recipe from the blog, I’d love to hear about your experience. Let me know if the comments or snap a photo and tag it #MySuburbanKitchen on Instagram or Twitter.
Roasted Asparagus Orzo
- 1/4 cup lemon juice
- 2 Tbsp olive oil
- 2 tsp Dijon mustard
- 2 cloves garlic minced
- 1 cup orzo
- 1 Tbsp salt
- 2 tsp olive oil
- 1 bunch Michigan asparagus
- 1 14 oz can chickpeas rinsed and drained
- 1/2 cup crumbled goat cheese
- Salt and pepper to taste
1. In a small bowl, whisk together lemon juice, 2 Tbsp olive oil, Dijon mustard, and garlic. Set aside.
2. Bring a large pot of water to boil over high heat. Add 1 Tbsp salt and orzo. Stir. Boil for 8-10 minutes or until al dente. Rinse briefly under cold water.
3. Meanwhile, preheat oven to 400 degrees. toss asparagus with 2 tsp olive oil and place on rimmed baking sheet. Roast in oven for 8 minutes. Remove from oven and cut into pieces.
4. In a large bowl, combine orzo, roasted asparagus, and chickpeas. Add dressing and toss to coat. Add goat cheese and then season with salt and pepper. Serve warm or chilled.