Creamy Lemon Asparagus Orzo with Crispy Prosciutto

Ingredients

• 1 cup orzo pasta
• 2 1/2 cups chicken or vegetable broth, kept warm
• 1 cup chopped asparagus
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 4 slices prosciutto
• 1/2 cup grated Parmesan
• 1/4 cup heavy cream
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/4 cup chopped parsley
• Salt and black pepper

Steps

1. Lay the prosciutto slices flat in a cold dry skillet and set it over medium heat. Starting from cold renders the fat slowly and crisps the slices evenly instead of curling them.
2. Cook for 4 to 5 minutes, turning once, until deep pink and brittle, then drain on a rack and leave the fat in the pan.
3. Add the olive oil and the garlic to the same pan and cook for 30 seconds, then add the orzo and stir for 2 minutes, until it smells toasted.
4. Add the warm broth a ladle at a time, stirring often and waiting until each addition is nearly absorbed before adding the next, as you would for a risotto.
5. Keep the broth warm in a separate pan. Cold broth added to hot orzo stops the cooking each time and gives you unevenly done grains.
6. After about 8 minutes, stir in the chopped asparagus and continue for 4 minutes more, until the orzo is tender with a slight bite and the asparagus is bright green.
7. Take the pan off the heat before stirring in the Parmesan, cream, lemon zest, and lemon juice, so the cheese melts smoothly rather than splitting.
8. Season with salt and plenty of pepper, then serve topped with the crumbled crispy prosciutto and the parsley.

Allergen note: Contains gluten, dairy, and pork.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.