1 quart chicken broth

4 tablespoons (½ stick) unsalted butter

1 pound orzo

4 to 6 cloves garlic, minced

3 ounces thinly sliced prosciutto, julienned

1 pound asparagus, trimmed of woody ends, thinly sliced on a bias, and blanched

Kosher salt

Freshly ground black pepper

Grated Parmegiano-Reggiano, for serving


Bring the broth to a simmer in a small saucepan. Meanwhile, heat a large, heavy pot over medium-high heat until very hot but not smoking. Add the butter and swirl to coat the bottom of the pot. Add the orzo and sauté 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 12 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 plenty of Parmegiano, and serve immediately.


Serves 4 to 6 as a main course. Toasting the orzo gives it complex nutty flavor. Be aware that the broth will bubble up furiously when you add it to the orzo.