Asparagus with Orzo and Bread Crumbs

By the Gracious Vegan

I adapted this recipe from from the New York Times (link here, protected by paywall). I replaced the oil with a combination of tahini and water (saving almost 400 calories) and regular parmesan with vegan parmesan. It works so well! This is a favorite among my cooking class students. The freshness of the lemon, the grassiness of the herbs, and the abundant asparagus pieces shout “It’s spring!” This is a perfect brunch dish as well as dinner entree, because it tastes great at room temperature or hot.

Makes 4 servings

Pasta and asparagus. Bring a medium pot of water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus in a colander, then add them to the dressing below.

• 1 cup orzo or other very small pasta (I recommend whole wheat orzo, which maintains a sturdier texture than regular orzo; DeLallo brand is available in whole wheat)

• 1 pound asparagus, trimmed and thinly sliced on a diagonal (about 1/4-inch thick) (if your asparagus is very thin, the pieces can be longer than 1/4 inch)

Dressing. While the orzo and asparagus cook (or you can do this well ahead of time), whisk together the following ingredients in a large bowl. 

• 1.5 Tablespoons tahini

• 1.5 Tablespoons water

• 1 teaspoon lemon zest plus 2 Tablespoons lemon juice (from 1 medium lemon)

• 1/4-1/2 teaspoon salt 

• Freshly ground black pepper

Add the drained orzo and asparagus to the dressing and toss to coat. Set aside while you toast the bread crumbs.

Breadcrumbs. In a large skillet without the heat on, add the tahini and water and stir them together.

• 1 Tablespoon tahini

• 1 Tablespoon water (or more if needed to get a pancake-batter-type texture)

Add the breadcrumbs and garlic powder, stir them into the water and tahini, and season with salt and pepper. Start the heat on medium and cook the breadcrumbs, stirring often, for 3-5 minutes, or until the crumbs are golden. Then remove from heat.

• 1/2 cup whole wheat dry bread crumbs, or other dry bread crumbs of your choice

• 1/4 teaspoon garlic powder

• Salt and pepper

To serve. Stir the vegan parmesan and herbs into the orzo. Top with the toasted bread crumbs and more vegan parmesan, lemon juice, or salt and pepper if you like. Serve warm or at room temperature.

• 1/4 cup vegan parmesan, plus more for serving (store-bought or my easy Vegan Parmesan Cheese)

• 1/3 cup loosely packed fresh dill, mint, or parsley leaves (or any combination), chopped or torn 

• Additional lemon juice

• Salt and black pepper

Timing: About 30 minutes

Gluten-free, if gluten-free pasta is used