Orzo with Prosciutto and Asparagus

Orzo with Prosciutto and Asparagus

Sarah mentioned to me today that she will be making this dish from the blog to go with baked ham tomorrow when her in-laws come over for Easter dinner.  And I was reminded just how good this dish is. One of our best.  

It was originally posted in 2010.

This is a great side dish.  We served it today with grilled butterflied leg of lamb, but it also works well with beef tenderloin or filets.  The timing of the dish works out well for entertaining.  And it requires only one pan.  While Tom grills, I make this dish on the stovetop.  Guests love it.   

Orzo with Prosciutto and Asparagus

adapted from Bon Appetit, April, 2003

Serves 6 - 8

2 T.  butter

4 ounces cubed prosciutto

1 1/4 cups orzo (about 8 ounces)

3 c. low-salt chicken broth

2 pounds slender asparagus, trimmed, cut into 1/2 inch pieces

1/4 c. grated Parmesan cheese

On medium-high heat,  add prosciutto and saute until almost crisp, remove with a slotted spatula, transfer to paper towels to drain.  Melt 2 T. butter in the same skillet over high heat.  Add orzo; stir 1 minute.  Add broth, bring to boil.  Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes.  Add asparagus; cover and simmer until tender, about 5 minutes.  Uncover; simmer until almost all of the liquid is absorbed, about 1 minute.  Remove from heat.  Mix in prosciutto and 1/4 cup grated Parmesan cheese.  Season to taste with salt and pepper.