Asparagus and Prosciutto Orzo

What a wonderful dish when asparagus is fresh in the Spring.  Asparagus and Prosciutto Orzo is a perfect side with a filet mignon.

• ½  stick butter
• 2 ozs prosciutto, shredded
• 8 ozs orzo
• 3 c chicken broth
• 1 lb small asparagus spears, white ends removed and in ½ inch pieces
• ½ c Parmesan cheese
• salt and pepper to taste

Place paper towel on a dish and set aside.

In a large skillet over medium heat, place two tablespoons.   Add prosciutto and cook for three minutes. Using slotted spoon, remove to prepared dish.  Place the remaining two tablespoons butter in same skillet over high heat.   Add orzo and stir one minute.   Add broth and bring to boil.   Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes.   

Add asparagus and cover. Simmer until tender for five minutes.  Uncover and simmer for two minutes. Remove the skillet from heat and mix in cooked prosciutto and half cup grated cheese.   Season with salt and pepper.    Mix together and place in a nice serving bowl.