INGREDIENTS
16
thin asparagus (6 ounces)
1 3/4 cups
orzo (12 ounces)
6 tbsp
unsalted butter, at room temperature
1/2 lb
shelled and deveined medium shrimp
Salt and freshly ground pepper
1 cup
chicken stock or low-sodium broth
2 tbsp
chopped flat-leaf parsley
1/2 cup
grated Parmesan cheese, plus more for serving