Perfect Picnic Recipe: Lemon and Asparagus Orzo

Orzo with Lemon and Asparagus | Chef Mary Moran @All Rights Reserved
Orzo with Lemon and Asparagus | Chef Mary Moran @All Rights Reserved

LOS ANGELES, May 31, 2014 – Combine fresh lemon and fresh asparagus to create a rich, and savory, side for your picnic.


Lemon & asparagus orzo

Serves-4-6                             Total Time: 35 minutes


2 cups orzo

1 large bunch or around 33 spears of medium sized asparagus

4 tablespoons olive oil (save one for the end)

1 shallot

1 lemon juiced

1 lemon zested

1 tablespoon of champagne vinegar

Salt and pepper


Cook the pasta

Chop the asparagus into ¼” pieces

Mince the shallot

Add one tablespoon of the oil to the pan and sauté the shallot until it is clear and aromatic and then add the asparagus.

Season the asparagus and shallot with salt and pepper

Cook the asparagus until it is just starting to get soft (about 5 minutes)

Remove the sauté pan from the fire and set it aside to cool

When the pasta is cooked rinse it with water and add it to a large bowl

Add the asparagus, shallot, lemon zest and lemon juice.

When you are ready to serve the pasta add the vinegar, the rest of the oil and season heavily with salt and pepper.

Serve room temperature (you can also add feta cheese to this recipe for an added zing)


Join Chef Mary and Wine Expert Duane Pemberton to learn more about picnic foods and the wines to pair with them.

Recipes Mary is sharing are:

Perfect Picnics: Prosciutto and fresh mozzarella baguette recipe 

Perfect Picnics: Lemon and Asparagus Orzo recipe

Perfect Picnic Recipe: Chef Mary’s tomato, basil, blue cheese bruschetta

Perfect Picnic Recipe: Boneless buttermilk fried chicken

CommDigiNews Hour- Wine paired perfect picnic foods 1:00pm EDT (Radio/Chat)


Check out Chef Mary at Hail Mary’s Inc. 

Find Chef Mary on Facebook and Twitter. 

Hail Mary Food of Grace Newsletter, sign up today at [email protected]

The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen. 

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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.