Prepare the Asparagus:

• Blanch: Bring a large pot of salted water to a boil. Add the asparagus pieces and cook for 2-3 minutes until they’re bright green and just tender-crisp. Immediately transfer to a bowl of ice water to stop the cooking process. Drain and set aside.

Toast the Orzo:

• In a large, deep skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the orzo and toast for 3-4 minutes, stirring frequently, until lightly golden and fragrant.

Create the Garlic Butter Sauce:

• Push the orzo to one side of the skillet. Add 4 tablespoons of butter to the empty space. Once melted, add the garlic and red pepper flakes (if using). Sauté for about 1-2 minutes until the garlic is soft and aromatic (be careful not to let it brown). Stir the garlic butter into the toasted orzo.

Build the Creamy Base:

• Pour in the chicken or vegetable broth and bring the mixture to a simmer. Allow the orzo to cook in the broth for about 6-8 minutes, stirring occasionally, until most of the liquid is absorbed.
• If using, stir in the heavy cream for extra creaminess. Mix in the lemon zest and juice—this will brighten up the flavors.

Combine & Finish:

• Gently fold in the blanched asparagus, letting the residual heat warm them through without overcooking. Stir in the grated Parmesan cheese until melted and well incorporated. Adjust seasoning with salt and pepper as needed.
• Remove from heat and let the dish sit for a couple of minutes, allowing the flavors to meld.

Garnish & Serve:

• Plate the Garlic Butter Asparagus Orzo in bowls. Garnish with freshly chopped parsley and an extra sprinkle of Parmesan if desired. Serve warm and enjoy!