Roasted Asparagus Orzo

This roasted asparagus orzo is perfect for a dinner side, a light lunch or as your newest dish for a potluck.

Course Side Dish

Cuisine Side Dish

Keyword asparagus orzo salad, roasted asparagus

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 274kcal

Preheat oven to 400 degrees.
In a small bowl, whisk together lemon juice, 2 Tbsp olive oil, Dijon mustard, and garlic. Set aside.
1/4 cup lemon juice, 2 Tablespoons olive oil, 2 teaspoons Dijon mustard, 2 cloves garlic
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.
1 Tablespoon salt, 1 cup orzo
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.
2 teaspoons olive oil, 1 bunch asparagus
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.
14 ounce can chickpeas, 1/2 cup crumbled goat cheese, Salt and pepper to taste

If you choose to chill the orzo salad, save a little of the dressing and mix it in just before serving.
You can cut the asparagus prior to tossing with the oil and roasting. If you do, reduce the cooking time by half.