INGREDIENTS:

1 lb Asparagus

2 teaspoons Olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 1/2 cups dried orzo

4 tablespoons butter

3 cloves garlic minced

2 tablespoons all purpose flour

1 cup low sodium chicken stock

2 tablespoons Lemon juice

2/3 cup heavy cream

3/4 cup Parmesan cheese grated

Fresh parsley for garnish

DIRECTIONS:

Preheat oven to 400 degrees

Cut 1-2 inches off the ends of the asparagus. Place asparagus on baking sheet. Drizzle olive oil over asparagus and sprinkle with kosher salt and pepper. Roast for 8 minutes or until tender. Set aside and let cool. Then cut into bite size pieces.

Heat a pot of water on medium high heat and cook orzo to al dente, drain and set aside.

In a skillet on medium heat add butter, once melted add garlic and cook until fragrant about 1 minute.

Stir in flour and cook for 30 seconds,

Whisk in chicken stock, lemon juice, let simmer 2-3 minutes until thickened.

Reduce heat and add in cream and Parmesan cheese. Whisk until combined.

Add orzo and asparagus toss until combined. Add salt and pepper to taste, it will thicken as it sits.

Garnish with additional Parmesan cheese and fresh chopped parsley.