Grilled Asparagus Orzo Pasta

  • Author: Erin Alderson
  • Yield: 3-4 1x



  • Asapragus
  • ½ lb Asapragus, end trimmed off
  • 1 tablespoon olive oil
  • Pasta
  • 2 cup whole wheat orzo
  • ¼ cup creme fraiche
  • 2 teaspoons minced dill
  • 2 teaspoon honey
  • 1 teaspoon lemon zest
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons toasted pine nuts


  1. Light grill and bring heat to medium-low. Toss asparagus with olive oil and place directly on the grill or on a grill pan. Cook asparagus, rotating occasionally, until tender and lightly charring, 7-8 minutes. Remove from grill, chop into smaller pieces, and place in a bowl.
  2. Bring a pot of water to a boil with a pinch of salt. Add orzo and cook until just tender, 7-9 minutes. Drain and add orzo to asparagus.
  3. In a small bowl, whisk together creme fraiche, dill, honey , lemon zest, salt, and pepper. Pour over the still-warm orzo and stir until well combined. Sprinkle with toasted pine nuts and extra dill. Serve warm.


For added protein grill some tofu or add some white beans