# What You Need:
→ Pasta
01 - 1 cup (180 g) orzo pasta
02 - Salt for pasta water
→ Vegetables
03 - 1 bunch (about 250 g) fresh asparagus, tough ends trimmed
04 - 2 cups (60 g) baby arugula (optional)
→ Cheese & Nuts
05 - 1/2 cup (40 g) freshly grated Parmesan cheese, plus extra for serving
06 - 1/4 cup (30 g) toasted pine nuts (optional)
→ Dressing
07 - 1 large lemon, zested and juiced (about 2 tablespoons juice)
08 - 1/4 cup (60 ml) extra-virgin olive oil
09 - 1 small garlic clove, finely minced
10 - 1/2 teaspoon Dijon mustard
11 - 1/2 teaspoon honey or maple syrup
12 - Freshly ground black pepper to taste
13 - Salt to taste
→ Fresh Herbs
14 - 2 tablespoons chopped fresh parsley
15 - 1 tablespoon chopped fresh basil or mint (optional)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain, rinse briefly under cold water to stop cooking, and set aside to cool completely.
02 - While orzo cooks, shave asparagus spears into thin ribbons using a vegetable peeler. For thicker spears, slice lengthwise first before peeling. Place ribbons in a large mixing bowl.
03 - In a small bowl or jar, whisk together lemon zest, lemon juice, olive oil, minced garlic, Dijon mustard, honey, salt, and black pepper until fully emulsified and smooth.
04 - Add cooled orzo, shaved asparagus ribbons, arugula if using, Parmesan cheese, toasted pine nuts if using, and fresh herbs to the bowl with asparagus. Pour dressing over and toss gently until evenly coated.
05 - Taste salad and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately at room temperature, topped with extra Parmesan cheese if desired.
