The Starving Chef Recipe: Lemon Dill Asparagus Pilaf

Easy Lemon Orzo
A dill-icious way to savor spring.

By Felicia Vargo, The Starving Chef

The flavors of spring are in full force.

Fresh asparagus is the star of the dish, highlighted by bursts of saltiness from capers, fresh spring herbs and a zing of lemon to top it off.

This easy pilaf can be served as the main course or chilled and served as a side.

Lemon Dill Asparagus Pilaf

Prep time: 10 minutes
Cook time: 30-40 minutes
Makes: 4 servings


2 C orzo
4 C chicken broth
1 ½ C asparagus, chopped
2 t lemon juice
3-4 lemon slices
2 shallots, sliced
1 C cherry tomatoes
1 T capers
1 T garlic, minced
½ C mozzarella pearls
1-2 T dill + more for garnish
1 T olive oil
Salt & pepper, to taste

Here’s How
  1. In a large skillet over medium-high heat, drizzle the olive oil in an even layer across the bottom of the skillet. When the olive oil is ‘shimmering,’ add the chopped asparagus, shallots, capers and garlic. Saute until the garlic is fragrant, about five to six minutes.
  2. Add the orzo to the skillet and saute with the veggies until it is tender and beginning to brown, another five to six minutes.
  3. Pour in the broth, one-quarter cup at a time. Bring the liquid to a simmer, allowing the orzo to absorb the liquid between each addition of the broth.
  4. When the orzo is al dente, add the tomatoes and dill. Continue to cook the orzo until all of the broth is used up and the tomatoes have softened but not popped. Season with salt and pepper, to taste. Stir in the lemon juice.
  5. Remove the skillet from the heat and stir in the mozzarella pearls. Garnish with fresh dill and lemon slices as desired. Serve warm as a main course or chill and serve as a side dish. Enjoy!

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Categories: Food & Dining