Name: Lemon Orzo with Asparagus and Halloumi Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: Orzo Pasta: 1 cup orzo pasta Olive Oil: 1 tablespoon Asparagus: 1 bunch, trimmed and cut into 1-inch pieces Halloumi Cheese: 6 oz, cut into cubes Lemon: zest and juice of 1 lemon Butter: 1 tablespoon Fresh Parsley: 2 tablespoons, chopped Salt and Black Pepper: to taste Red Pepper Flakes: optional pinch

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If you’re looking to brighten up your dinner routine, this Lemon Orzo with Asparagus and Halloumi Recipe is about to become your new obsession. Imagine tender orzo bathed in lemony butter, tossed with crisp asparagus, and crowned with golden cubes of halloumi—each bite balances comfort and freshness in the most irresistible way. Perfect as a light main or an impressive side, it’s a symphony of Mediterranean flavors that comes together in less than half an hour.

Lemon Orzo with Asparagus and Halloumi Recipe - Recipe Image

Ingredients You’ll Need

This Lemon Orzo with Asparagus and Halloumi Recipe uses simple yet vibrant ingredients, each adding a special touch—whether it’s color, texture, or a flavor boost. Here’s what you’ll need and why each plays a starring role.

Orzo pasta: Its rice-like shape soaks up the lemony sauce, delivering a delicate bite to every forkful.
Olive oil: Used for sautéing the halloumi, it introduces a mellow richness that ties the dish together.
Asparagus: Bright, green, and perfectly tender, it brings a gorgeous pop of color and that unmistakable spring flavor.
Halloumi cheese: When browned, it becomes crisp on the outside and squeaky-soft inside, adding a salty, savory finish.
Lemon (zest and juice): The ultimate refresher—zest boosts fragrance while the juice brightens the pasta beautifully.
Butter: Melts into a luxurious sauce that hugs each grain of orzo for a truly satisfying mouthfeel.
Fresh parsley: Scatter it on top for a burst of color and a garden-fresh finish.
Salt and black pepper: Essential for seasoning and balancing all those lively flavors.
Red pepper flakes (optional): Add a dash for a gentle heat that wakes up the whole dish.

How to Make Lemon Orzo with Asparagus and Halloumi Recipe

Step 1: Cook the Orzo and Asparagus

Start by bringing a big pot of salted water to a boil; this is your flavor foundation! Add the orzo and cook according to package instructions until it’s just al dente. For the last two minutes, toss in the asparagus pieces. This way they’ll get perfectly tender without losing their brilliant color. Drain both together and set them aside while you get the cheesy goodness going.

Step 2: Brown the Halloumi

Heat up the olive oil in a nonstick skillet over medium-high heat. Add your halloumi cubes and sear them for 2 to 3 minutes per side. You want a gloriously golden crust to develop—the texture contrast is heavenly. Once golden and tempting, move the halloumi to a plate so you can build the sauce in the same pan.

Step 3: Make the Lemon Butter Sauce

Reduce the heat to medium and drop in the butter, followed by the lemon zest and juice. Stir it all together until the butter melts and the lemon releases its perfumed aroma. This creates a silky, tangy sauce that’s the heart and soul of your Lemon Orzo with Asparagus and Halloumi Recipe.

Step 4: Toss Everything Together

Return the cooked orzo and asparagus to the skillet, tossing to coat every bite in that citrusy, buttery sauce. Season generously with salt and black pepper, and if you’re craving a touch of heat, sprinkle in some red pepper flakes now.

Step 5: Add Halloumi and Parsley

Time for the grand finale! Fold in the browned halloumi—those golden cubes will nestle among the pasta, ready to surprise you in every bite. Finish with a flourish of fresh parsley and give everything a gentle toss. Serve your Lemon Orzo with Asparagus and Halloumi Recipe warm or at room temperature; it’s fabulous either way.

How to Serve Lemon Orzo with Asparagus and Halloumi Recipe

Garnishes

A final sprinkle of chopped parsley on top brings lightness and color. You can also add extra lemon zest or a shake of red pepper flakes for a bolder finish. If you want real wow factor, drizzle with a touch of extra virgin olive oil or scatter a few toasted pine nuts for crunch.

Side Dishes

This Lemon Orzo with Asparagus and Halloumi Recipe is wonderfully satisfying on its own, but it truly shines alongside a simple tomato and cucumber salad or a platter of roasted Mediterranean vegetables. Warm pita or crusty bread makes perfect company, especially to soak up any extra lemony sauce.

Creative Ways to Present

For a show-stopping presentation, mound the orzo on a large platter and top with extra cubes of browned halloumi and asparagus tips. If serving as a pasta salad, pile it into colorful bowls and let guests sprinkle on their toppings—think baby spinach, fresh mint, or even thinly shaved radishes for crunch and beauty.

Make Ahead and Storage

Storing Leftovers

If you have extra Lemon Orzo with Asparagus and Halloumi Recipe, allow it to cool before transferring to an airtight container. It will keep well in the refrigerator for up to 3 days. The flavors meld even more, making leftovers mouthwatering for lunch or a speedy snack.

Freezing

While orzo and asparagus freeze reasonably well, halloumi is best enjoyed fresh for that signature chewy texture. Freezing isn’t recommended as the cheese can become rubbery when thawed, but if you must freeze, let the dish cool completely first, and wrap tightly.

Reheating

To revive your Lemon Orzo with Asparagus and Halloumi Recipe, gently reheat in a skillet over low heat with a splash of water or a squeeze more lemon juice. Stir frequently to prevent sticking. Microwaving is quick but take care not to overdo it, or the halloumi may toughen.

FAQs

Can I substitute another cheese for halloumi?

Absolutely! Feta is a popular alternative, delivering a soft, tangy note that pairs well with the lemon and asparagus. Just know that feta will melt into the pasta rather than staying in golden cubes.

Is this Lemon Orzo with Asparagus and Halloumi Recipe gluten-free?

Traditional orzo is made from wheat, but you can find gluten-free versions in many stores if you need the dish to be gluten-free. The other ingredients are naturally gluten-free.

Can I serve this dish cold?

Yes! The Lemon Orzo with Asparagus and Halloumi Recipe is delicious chilled and makes a fantastic pasta salad. Just toss the ingredients together and refrigerate before serving.

What vegetables can I add for extra variety?

Feel free to customize by adding baby spinach, sweet peas, or even roasted cherry tomatoes for a burst of sweetness and color. This recipe is flexible to whatever’s in season or your fridge.

How do I keep halloumi from sticking to the pan?

Halloumi browns best in a nonstick skillet with hot oil; make sure the pan is well-heated before adding the cubes and resist moving them too soon, so a nice crust can form and naturally release them from the pan.

Final Thoughts

If you’re craving something vibrant and comforting, don’t wait another day to try this Lemon Orzo with Asparagus and Halloumi Recipe. It’s easy, endlessly customizable, and guaranteed to lift your spirits with every fresh, zesty forkful. Gather your ingredients, invite some friends, and dig into one of the best spring-inspired recipes around!

Lemon Orzo with Asparagus and Halloumi Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

This Lemon Orzo with Asparagus and Halloumi recipe is a delightful Mediterranean-inspired dish that combines the fresh flavors of lemon, asparagus, and salty halloumi cheese. Perfect as a main course or side dish, this vegetarian pasta is bursting with zesty citrus notes and savory halloumi goodness.

Ingredients

Orzo Pasta:

1 cup orzo pasta

Olive Oil:

1 tablespoon

Asparagus:

1 bunch, trimmed and cut into 1-inch pieces

Halloumi Cheese:

6 oz, cut into cubes

Lemon:

zest and juice of 1 lemon

Butter:

1 tablespoon

Fresh Parsley:

2 tablespoons, chopped

Salt and Black Pepper:

to taste

Red Pepper Flakes:

optional pinch

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Instructions

Cook Orzo and Asparagus: Bring a pot of salted water to a boil. Cook orzo until al dente. Add asparagus for last 2 minutes. Drain and set aside.
Cook Halloumi: In a skillet, cook halloumi cubes until golden brown. Remove and set aside.
Prepare Lemon Butter: In the skillet, heat olive oil, add butter, lemon zest, and juice. Stir until fragrant.
Combine Ingredients: Return orzo and asparagus to skillet. Season with salt, pepper, and red pepper flakes. Add halloumi and parsley. Toss to combine.
Serve: Enjoy warm or at room temperature.