- 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
- Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; 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 liquid is absorbed, about 1 minute. Remove from heat. Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings.