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Flavorful Lemon Asparagus Orzo with Crispy Prosciutto and Parmesan

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A quick and easy weeknight dinner featuring tender asparagus, crispy prosciutto, and nutty parmesan combined with bright lemon and orzo pasta for a satisfying yet light meal.

Ingredients

Scale
  • 1 cup orzo pasta (about 170g)
  • 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
  • 4 to 6 thin slices prosciutto, roughly chopped
  • 1/2 cup finely grated Parmesan cheese
  • 2 garlic cloves, minced
  • Zest and juice of 1 medium lemon
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Bring 4 cups (950 ml) of salted water to a boil in a medium saucepan. Add 1 cup (170 g) of orzo and cook until al dente, about 8 to 10 minutes, stirring occasionally. Drain and set aside, reserving about 1/4 cup (60 ml) of the pasta water.
  2. While the orzo cooks, heat a large skillet over medium heat. Add the chopped prosciutto pieces and cook for 3 to 5 minutes until crispy, stirring occasionally. Remove the prosciutto with a slotted spoon and set on a paper towel-lined plate to drain excess fat. Keep the rendered fat in the pan.
  3. In the same skillet with the prosciutto fat, add 2 tablespoons olive oil if needed and sauté the minced garlic for about 30 seconds until fragrant, being careful not to burn it.
  4. Add the asparagus pieces and cook for 4 to 5 minutes until tender but still crisp.
  5. Add the cooked orzo into the skillet with asparagus and garlic. Stir well to combine. If the mixture seems dry, add reserved pasta water a tablespoon at a time until you reach a silky texture.
  6. Remove the skillet from heat. Stir in lemon zest, lemon juice, grated Parmesan cheese, and the crispy prosciutto. Season with salt and freshly ground black pepper to taste.
  7. Toss in chopped fresh parsley for color and fresh flavor. Give everything a final gentle stir.
  8. Serve immediately, optionally with extra Parmesan and lemon zest on top.

Notes

Reserve pasta water to add creaminess without cream. Crisp prosciutto carefully over medium heat to avoid burning. Use fresh lemon zest and juice for best flavor. Can substitute asparagus with green beans or snap peas. For dairy-free, use nutritional yeast instead of Parmesan.

Nutrition

Keywords: lemon asparagus orzo, crispy prosciutto, parmesan, easy weeknight dinner, quick pasta recipe, spring recipe, simple ingredients

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