Bon Appetit/April 2003

Saffron Orzo with Asparagus and Prosciutto
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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

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