INGREDIENTS:
1 cup orzo (whole grain orzo is great with this dish)
1 cup asparagus, cut into 1-inch pieces
1 tablespoon butter
1/4 cup chicken stock
1/4 cup cream
1/2 cup grated Parmesan cheese
Salt and freshly ground pepper, to taste
METHOD:
Fill a large saucepan about 3/4 full of water with a dash of salt added and heat to boiling.
Add the orzo. After 5 minutes of cooking, add the asparagus to the pot and continue to cook another 5 minutes, or until the orzo and asparagus are just barely tender. (Do not overcook!) Drain the orzo and asparagus and return to the saucepan.
Stir in butter, chicken stock, and cream and heat over medium-low heat until butter melts. Add parmesan cheese and stir gently until the cheese melts. (Add more cream if you like a saucier orzo.) Season with salt and pepper.
