Saffron Orzo with Asparagus and Prosciutto

• 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

1. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat.
2. Add prosciutto and saute until almost crisp, about 3 minutes.
3. Using slotted spoon, transfer to paper towels to drain.
4. Melt 2 tablespoons butter in same skillet over high heat.
5. Add orzo; stir 1 minute.
6. Add broth and saffron; bring to boil.
7. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes.
8. Add asparagus; cover and simmer until tender, about 5 minutes.
9. Uncover; simmer until almost all liquid is absorbed, about 1 minute.
10. Remove from heat.
11. Mix in prosciutto and 1/2 cup grated cheese.
12. Season to taste with salt and pepper.
13. Transfer to large bowl.
14. Garnish with Parmesan shavings.

butter, orzo, lowsalt, saffron threads, slender, parmesan cheese, parmesan cheese shavings

Taken from www.epicurious.com/recipes/food/views/saffron-orzo-with-asparagus-and-prosciutto-107938 (may not work)