Ingredients
1 bunch standard size asparagus
17 oz orzo
3 tbspn EVOO
4 cloves garlic, sliced
3/4 cup heavy cream
3 tbspn black truffle butter
grated parm cheese/romano flakes
black pepper
salt
Preparation
Bring salted water to boil in medium pot. Toss in whole asparagus briefly, leaving a bit al dente, remove with tongs and cook orzo in same pot leaving al dente too, drain orzo. Using same pot heat EVOO and brown garlic slices. Meanwhile trim off tough ends of asparagus and discard. Cut remaining asparagus on a diagonal about 1/4 inch think slices. Add asparagus and cooked orzo to the pot with the EVOO and garlic and mix. Mix in the heavy cream and the truffle butter. stir constantly until coated. add salt and pepper to taste. Toss with grated cheese flakes.
