Orzo Pilaf with Asparagus and Prosciutto

Makes 2-3 servings

2 cups chicken broth
2 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
8 ounces orzo
2-3 cloves garlic, minced
1 1/2 ounces thinly sliced prosciutto, julienned
8 ounces asparagus, trimmed of woody ends, thinly sliced on a bias, and blanched
Kosher salt
Freshly ground black pepper
Grated Parmesan, for serving

Bring the broth to a simmer in a small saucepan. Meanwhile, heat a large, heavy pot over medium-high heat heat the oil and butter until very hot, but not smoking. Add the orzo and saute for 4 to 5 minutes, or until golden brown. Add the garlic and sauté for another 30 seconds, or until fragrant. Add the hot broth and simmer, stirring frequently, for 10 to 14 minutes, or until the orzo is al dente. Stir in the prosciutto and asparagus and season to taste with salt and pepper. Arrange on individual plates, top with Parmesan, and serve immediately.
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