British Asparagus Spears and Orzo Pasta Salad
By Flamingo
Published on 31 March 2026
Make the most of the short and sweet British asparagus season with this vibrant, creamy orzo dish. This recipe from Flamingo brings together tender spears, salty pancetta, and zesty lemon for a satisfying meal that’s on the table in just 30 minutes. It’s a brilliant way to liven up your repertoire with fresh, seasonal flavours that the whole family will love.Time and servings
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 500g orzo
- 500g British Asparagus Spears, ¾’s cut into 3 cm chunks and the rest left whole
- 150g garden peas
- 1 tsp olive oil
- 100g pancetta slices, finely chopped
- 3 shallots, finely diced
- 3 garlic cloves, finely chopped
- 200ml single cream
- 75g parmesan, finely grated
- 1 unwaxed lemon
- 30g dill, finely chopped (optional)
- 100g Greek feta, crumbled
Method
Step 1
Tip the orzo into a pan of boiling, salted water set over a high heat. Cook until al dente then tip in the asparagus and peas, return to the boil and continue cooking for 2-3 mins until everything is cooked through. Drain and reserve a cup of water.Step 2
Meanwhile, set a large frying pan over a medium heat and add a splash of oil. Add the pancetta and fry until golden and crisp. Remove with a slotted spoon and set aside.Step 3
Keep the pan over the heat and reduce to medium-low heat. Add the shallots and gently fry for 5-6 mins. Add the garlic to the pan and gently fry for 1 min. Remove from the heat.Step 4
Tip the pancetta, orzo and vegetables into the pan with the shallots and stir.Step 5
Stir through the cream, parmesan, dill (if using), most of the lemon zest and juice then season well. Stir through a splash of pasta water to loosen slightly.Step 6
Scrape onto a large platter then top with the feta and remaining lemon zest and juice to serve.