1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 cup freshly grated Parmesan cheese
salt & pepper
DIRECTIONS
Melt the butter in a medium size saucepan over medium heat. Add the garlic and cook while stirring until fragrant, about 10 seconds. Stir in the orzo to coat in the butter and garlic. Pour in the chicken stock and bring to a boil then reduce heat to medium-low.
Simmer uncovered, stirring occasionally, for 4 minutes. Stir in the asparagus and continue to cook, stirring often, until the orzo has absorbed all the liquid, 4 to 5 more minutes.
Take off the heat and stir in the Parmesan cheese. Season with salt & pepper to taste.
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