This Orzo with Black Olives and Asparagus recipe is an easy side dish with just 5 simple ingredients and only a few steps. It’s a perfect companion to your favorite spring meals.
Disclosure: I was provided with Lindsay olives for this recipe.
The star of this Orzo with Black Olives and Asparagus recipe is the olives. Olives have long been one of my favorite foods and something I grew up eating. One of my younger siblings couldn’t pronounce “olives”, so they were called “labids” — which really doesn’t sound like “olives” at all, but the name stuck around. If I say “labids” to any of my siblings, they know exactly what I mean.
For this recipe, I used Lindsay Olives, which are my favorite brand of olives. Most of their varieties would work well in this recipe, but I’m a black olive lover and I absolutely love their Naturals Black Ripe Olives. Not only are they delicious, but I really love how they look. While they are black olives, the tone is more of a dark brown, earthy color.
To make this Orzo with Black Olives and Asparagus recipe, you’ll start with your orzo. You will need to cook it according to the package instructions and drain it well. Trim the ends off of the asparagus and discard. The asparagus spears are then cut into thirds.
In a pan, olive oil is heated and the asparagus pieces which are cooked until starting to become tender-crisp. The heat is turned off and the orzo is gently stirred into the asparagus. The beautiful Lindsay Naturals Olives are added next.
The zest and juice of a large lemon are added and the orzo is seasoned with salt and pepper. Then it’s ready to be served. You can serve this warm, or it’s equally as good served cold. It even makes a great dish to take to potlucks or picnics because of how great it does taste when it’s room temperature.
Orzo with Black Olives and Asparagus Recipe
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I’d love to know what’s your favorite way to use olives — leave me a comment and let me know!