Lemon Orzo with Asparagus, Cranberries and Almonds

Serve warm for a quick dinner and pack up the rest to eat chilled for lunch the next day. Pretty, yummy, satisfying and so easy to prepare!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Crumbs & Caramel

Ingredients

  • 1 cup orzo, uncooked
  • 1 lb asparagus, trimmed and cut into 2" pieces
  • 1/4 cup nutritional yeast
  • 1/4 cup dried cranberries
  • 4 tbsp olive oil
  • 4 cloves garlic, minced
  • zest from 2 lemons
  • 2 tbsp lemon juice
  • 2 tbsp toasted, sliced almonds
  • 1 tsp salt (or to taste)
  • pinch crushed red chili flakes, if desired

Instructions

  • Prepare the orzo according to package directions, popping the dried cranberries in to soften during the last 2 minutes of cooking. Drain.
  • While the pasta is cooking, heat 1 tbsp olive oil a large cast iron pan or skillet over medium heat. Add the asparagus and sauté for about 6-8 minutes until bright green and cooked but still a bit crisp and not browned, tossing in the minced garlic during the last minute of cooking.
  • Add the cooked orzo, cranberries, lemon zest, lemon juice, nutritional yeast, remaining olive oil, salt and chili flakes. Toss to coat. Serve with a sprinkle of toasted almonds.
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