Roasted Asparagus, Charred Corn, Orzo Salad with Minty Lemon Pesto Dressing


This salad brings together so many bright and fresh ingredients, making it an ideal warm weather recipe.

Yield: 4 Servings

Roasted Asparagus, Charred Corn, Orzo Salad with Minty Lemon Pesto Dressing

Prep time: 45 MinCook time: 15 MinTotal time: 1 Hour


Minty Lemon Pesto Dressing
  • 1/2 cup Mint
  • 1/2 cup Basil
  • 1/2 cup Spinach
  • 2 TB Pine Nuts
  • 2 TB Grated Parmesan
  • 1/4 cup Olive Oil
  • 1 Lemon, zested and juiced
  • Kosher Salt to taste
  • 2 cups Asparagus, cut into 1 inch pieces
  • 4 ears of Corn
  • 1 cup Orzo, dry
  • 1 cup Spinach, chopped
  • 1/4 cup Sun-Dried Tomatoes, chopped
  • 1/4 cup Pine Nuts
  • 1/4 cup Grated Parmesan
  • 1 TB Basil, chopped
  • 1 TB Mint, chopped
  • Olive oil
  • Kosher salt
  • Black Pepper


Minty Lemon Pesto Dressing
  1. Add all ingredients together in a blender or food processor, except the olive oil.
  2. Once the ingredients have started to blend, slowly drizzle in olive oil.
  3. Season with salt to taste.
  1. Bring a large pot of salted water to a boil.
  2. Heat oven to 450F.
  3. Once the water has come to a boil, add in the orzo and boil according to packages instructions. (usually about 7-9 minutes)
  4. Toss asparagus with a little olive oil and place on a tin foil lined baking sheet.
  5. Roast asparagus in the oven for about 7 minutes.
  6. While the asparagus and orzo are cooking, place the ears of corn directly over the flame on a gas stove. (If you don't have a gas stove, you can broil the corn once the asparagus is out of the oven or leave the corn raw.)
  7. Char the corn on all sides, using tongs to rotate, and then set aside to cool.
  8. Drain the orzo once it has cooked, add to a large mixing bowl and toss in a little but of olive oil (this will keep the orzo from sticking together).
  9. Remove the asparagus from the oven and add to the mixing bowl.
  10. Cut the corn off the cob and add to the mixing bowl.
  11. Allow the corn, asparagus and orzo to come to room temperature before adding the remaining ingredients.
  12. Add in the spinach, sun-dried tomatoes, pine nuts, grated parmesan, basil and mint and toss together with the orzo, asparagus and corn. Toss with the pesto dressing and season with salt and pepper to taste.
  13. Serve cold or at room temperature.

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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