Monday, May 30, 2011

Meganr's Orzo with Grilled Asparagus and Feta

This quick and easy vegetarian dish will soon become one of your standard meals. Try it tonight!
The nutrition facts for this delicious meal can be found at Calorie Count

DaVinci Orzo, 100% Durum Wheat Semolina, 16 Ounce Bags (Pack of 12)Orzo with Grilled Asparagus and Feta 

Serves 4


3 cups asparagus, washed and well drained with woody ends trimmed and cut into 1 ½ inch lengths
6 oz feta cheese
2 T olive oil
1 T mustard, preferably spicy brown
6 cloves garlic
2 T lemon juice, freshly squeezed
2 t lemon zest
5 cups orzo pasta equivalent to one 12 oz package


Prepare the grill for the asparagus.

Start water for the orzo so that it comes to a boil when the grill is ready.

Make the marinade for the asparagus by putting the lemon zest and garlic in a mini-blender and chop until fine. Add mustard and lemon juice and blend again. Add the olive oil and blend well. Add the marinade to the asparagus in a zip lock bag or tightly covered bowl making sure all pieces are well coated and set aside.

Add orzo to the boiling water and set the timer so you can test for al dente-ness.

Put the asparagus on the grill, turn and stir so it doesn’t burn. Depending upon how fast your grill cooks, it should be done shortly before the orzo is done. Take the asparagus off the grill and cover to keep warm.

When the orzo is al dente, drain well. Place orzo in a big bowl, add the feta, asparagus, and mix it all up.


  1. Do you take the Asparagus out of the marinade to grill? Do you discard the marinade or use it as a dressing?

  2. The marinade stays on the asparagus. There's actually only enough of it to coat the asparagus so discarding it would not be an option.

    This is a seriously delicious dish and I dare you to have any left over.


  3. thanks for posting the link, Janice

  4. I made this and it was great!!