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Lemon-Miso Orzo with Roasted Asparagus & CornThis quick pasta dish leans bright and savory, thanks to a punchy lemon-miso dressing that coats every bite of tender orzo. Roasted asparagus and sweet corn bring the texture and fresh summer energy. It’s simple enough for lunch, but holds its own as a weeknight side or light dinner.
3 ServingsYield
10 MinutesPrep Time
15 MinutesCook Time
IngredientsInstructions
1 cup orzo pasta1 bunch asparagus, trimmed and cut into 2-inch pieces1 cup fresh corn1 tablespoon white miso paste
1 tablespoon olive oilZest and juice of 1 lemonSalt and pepper to tasteOptional: grated Parmesan or fresh herbs (like parsley or chives)
1
Cook the orzo: Bring a medium pot of salted water to a boil. Add orzo and cook until al dente (about 7–8 minutes). Drain and set aside.
2
Roast the vegetables: While the orzo cooks, toss asparagus and corn with olive oil, salt, and pepper. Roast on a sheet tray at 425°F for 12–15 minutes, or until asparagus is tender and lightly browned.
3
Make the lemon-miso dressing: In a small bowl, whisk together miso paste, lemon juice, and a splash of warm water until smooth.
4
Toss it all together: In a large bowl, combine cooked orzo, roasted asparagus and corn, lemon zest, and the miso dressing. Toss to coat. Taste and season with extra salt, pepper, or lemon juice as needed.
5
Finish and serve: Serve warm or at room temperature. Top with grated Parmesan or chopped herbs if you like.
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