Melt 2 T butter in a large skillet.
Add 1 c (180 g) dry orzo & stir to coat.
Add 2 c (480 ml) vegetable broth & simmer on low 10 min or until orzo is al dente & broth is evaporated. Stir occasionally & add more broth if necessary.
With 2 min left, add 5 asparagus stalks that have been thinly sliced into “coins.” Stir.
Remove from the heat & stir in:
- ⅓ c (30 g) grated Parmesan
- 2 t olive oil
- zest from 1 lemon
- a bit of salt & pepper