Saffron Orzo with Asparagus and Prosciutto

Ingredients

• 4 tablespoons (1/2 stick) butter
• 2 ounces thinly sliced prosciutto
• cut into thin strips
• 1 1/4 cups orzo (about 8 ounces)
• 3 cups low-salt chicken broth
• 1/2 teaspoon (loosely packed) saffron threads
• crushed
• 1 pound slender asparagus
• trimmed
• cut into 1/2-inch pieces
• 1/4 cup grated Parmesan cheese
• Parmesan cheese shavings

Instructions

1. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat.
2. Add prosciutto and saute until almost crisp, about 3 minutes.
3. Using slotted spoon, transfer to paper towels to drain.
4. Melt 2 tablespoons butter in same skillet over high heat.
5. Add orzo; stir 1 minute.
6. Add broth and saffron; bring to boil.
7. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes.
8. Add asparagus; cover and simmer until tender, about 5 minutes.
9. Uncover; simmer until almost all liquid is absorbed, about 1 minute.
10. Remove from heat.
11. Mix in prosciutto and 1/2 cup grated cheese.
12. Season to taste with salt and pepper.
13. Transfer to large bowl.
14. Garnish with Parmesan shavings.