32oz.chicken brothplus enough water to fill the pot halfway
1cupasparaguscut into 1-2 inch pieces
1/4 to 1/2cupheavy cream
1/4cupgrated Parmesan cheese
Salt & Pepperto taste
Bring a large sauce pan with chicken broth and another 2-3 cups of water (filled about halfway) to a boil over medium heat.
While the pot is coming to a boil, prep the asparagus by removing the woody ends of the stalks.
Add the orzo to the boiling broth/water mixure. After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot.
Continue cooking (about 3-5 minutes.) Once the orzo and asparagus are cooked and tender, drain and return to the pot.
Over low heat, quickly add the Parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency.
Season with salt and pepper
Garnish with additional Parmesan cheese and fresh parsley