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1
Bring a large saucepan of salted water to a boil and cook the asparagus until tender.
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2
Remove with a slotted spoon and set aside.When slightly cooled cut into 1 inch lengths.
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3
Add the orzo to the boiling water and cook, stirring occasionally about 10 minutes, or until al dente.
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4
Melt the butter in a medium skillet over fairly high heat and then reduce heat and brown the butter.
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5
Add the shrimp, season with salt and pepper to taste, and cook until pink and curled.
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6
(about 1 minute per side) Remove the shrimp with a slotted spoon and add to the asparagus.
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7
Reserve the skillet with the butter in it.
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8
Drain the orzo, saving 1/4 cup of the water.
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9
Return it to the saucepan and add the browned butter from the skillet.
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10
Set the skillet back over high heat and add the chicken broth, scraping up the bits off the bottom of the pan.
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11
Pour the stock and the reserved cooking water over the orzo and cook over moderate heat, stirring until creamy, about 2 minutes.
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12
stir in the asparagus and shrimp and heat through.
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13
Remove from heat, stir in the parsley and 1/2 cup of the parmesan.
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14
Season with salt and pepper to taste.
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15
Serve with additional parmesan sprinkled over the top.
